Bucatini Amatriciana
Helen Park
2
Italian
Main Course
Bucatini Amatriciana is on the list of names for my first born. As with many great Italian dishes, high quality ingredients are very important. So, get out that precious jar of tomato you canned yourself. Splurge on the good pasta. Make an effort to get the ingredients and then keep them on hand from now on. And, of course, make sure you have the grated cheese.
Ingredients
1/2c olive oil
1/2c pancetta, guanciale, or unsmoked bacon, small dice
1/2c onion small dice
2 garlic cloves thinly sliced
1T tomato paste
1T Pizza Posto
2c canned tomato dice (or good tomato sauce)
6oz Bucatini pasta
Fine sea salt
Black pepper
Peperoncini to taste
Freshly grated Pecorino Romano
Directions
Boil a large pot of salted water to cook pasta.
In a Dutch oven or heavy skillet, heat the olive oil and cook the pancetta, onion, and garlic until tender.
Stir in the tomato paste and cook until it begins to brown.
Add the Pizza Posto, peperoncini, and tomato dice and simmer for 10 minutes or until the sauce is thick rich and flavorful.
Cook the pasta in the boiling water, stirring occasionally, for 2 minutes before al dente.
When ready, reserve a cup of pasta water and drain the pasta, adding the pasta to the sauce along with half a cup of the reserved water.
Finish cooking the pasta to al dente with the sauce, stirring to coat. Season with salt and pepper to taste.
Divide into bowls and serve with plenty of grated Pecorino Romano.
