Bucatini Amatriciana

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.

Author

Helen Park

Servings

2

Category

Main Course

Cuisine

Italian

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

1. Boil a large pot of salted water to cook pasta.
2. In a Dutch oven or heavy skillet, heat the olive oil and cook the pancetta, onion, and garlic until tender.
3. Stir in the tomato paste and cook until it begins to brown.
4. Add the Pizza Posto, peperoncini, and tomato dice and simmer for 10 minutes or until the sauce is thick rich and flavorful.
5. Cook the pasta in the boiling water, stirring occasionally, for 2 minutes before al dente.
6. 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.
7. Finish cooking the pasta to al dente with the sauce, stirring to coat. Season with salt and pepper to taste. 
8. Divide into bowls and serve with plenty of grated Pecorino Romano.