Bucatini Amatriciana
Pronounced aa·muh·tree·chaa·nuh, this classic Italian dish is perfect for a busy weekday, but good enough for company. With the help of pancetta, this flavorful sauce comes together in just 25 minutes, although it tastes like you’ve been cooking for hours. Bucatini is a natural pasta choice for this sauce since the hole in the middle of this “spaghetti-like” pasta will absorb some of the sauce. If you can’t find bucatini, spaghetti will do fine or even a penne if you want more of a saucy mouthful.
Tips:
This is my kind of pantry pasta. You can keep these ingredients on hand for weeks!
If you don’t have pancetta, you can use bacon.
Some picky eaters don’t like a chunky sauce, so break up or puree your tomatoes according to preference.
Bucatini Amatriciana
Serves 4
PREP 10 minutes
COOK 25 minutes
INGREDIENTS
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, minced
1/4 lb. pancetta, diced
1- 28 oz. can of plum tomatoes, drained and crushed
Kosher salt
4 tablespoons parmesan, grated
Red pepper flakes, optional
1 lb. bucatini
INSTRUCTIONS
In a large sauté pan or sauce pan, over medium heat, add the butter and oil. Once hot add your shallots and cook for a few minutes until the shallots are soft, but not caramelized.
Add the pancetta. Cook for a few minutes until the pancetta has browned on the edges.
Add the tomatoes, a pinch of salt and some red pepper flakes if you are using them. Bring the sauce to a simmer and allow it to cook for 25 minutes, stirring occasionally.
Meanwhile start to boil your water for your pasta. Salt your water and cook your pasta according to package directions, keeping the pasta al dente and reserving 1 cup of the pasta water.
Toss the pasta in the sauce and adjust seasoning with salt and pepper. Add some pasta water to thin the sauce out a bit. Just a little should do it.
Add the grated cheese and toss again before serving. Enjoy.