This is one of my favorite pasta. It was one of my first pasta that I cooked when I was learning to cook. The sauce is very simple and the outcome is delicious.
Bucatini are thick spaghetti pasta with a hole in the center perfect for the amatriciana sauce. Unfortunately it is not very easy to find them at a normal supermarket it is better to look in an Italian gourmet shop. Nevertheless you can have an equally delicious amatriciana with Rigatoni which are more common and you can still enjoy the recipe.
Ingredients:
serve 4
Sauce
250g pancetta affumicata (smoked bacon)
500g fresh tomatoes peeled and seedless
100g freshly grated pecorino
1small onion finely chopped
1 teaspoon chillies crushed
3 spoons olive oil
salt and pepper
Pasta
320g bucatini
Cut the pancetta in small cubes. In saucepan put the pancetta cubes and cook them in a low heat fire until the pancetta became golden brown. Add the onion finely chopped and stir to combine the onion and pancetta. Add the olive oil and the chillies. Once the onion became translucent add the fresh tomatoes chopped and cook slowly for about 20min. Adjust the sauce with salt and pepper and let it cook for other 10min.
Meanwhile boil the water for the pasta. Once the water start to boil add 1 tablespoon of salt and the Bucatini (check the cooking time for the pasta it is different for each brand) and cook them until they are al dente (the pasta has to be firm to the bite).
Drain the pasta and mix it with the sauce in the serving dish. Sprinkle it with the freshly grated pecorino and serve it. Buon appetito !!!!
Bucatini are thick spaghetti pasta with a hole in the center perfect for the amatriciana sauce. Unfortunately it is not very easy to find them at a normal supermarket it is better to look in an Italian gourmet shop. Nevertheless you can have an equally delicious amatriciana with Rigatoni which are more common and you can still enjoy the recipe.
Ingredients:
serve 4
Sauce
250g pancetta affumicata (smoked bacon)
500g fresh tomatoes peeled and seedless
100g freshly grated pecorino
1small onion finely chopped
1 teaspoon chillies crushed
3 spoons olive oil
salt and pepper
Pasta
320g bucatini
Cut the pancetta in small cubes. In saucepan put the pancetta cubes and cook them in a low heat fire until the pancetta became golden brown. Add the onion finely chopped and stir to combine the onion and pancetta. Add the olive oil and the chillies. Once the onion became translucent add the fresh tomatoes chopped and cook slowly for about 20min. Adjust the sauce with salt and pepper and let it cook for other 10min.
Meanwhile boil the water for the pasta. Once the water start to boil add 1 tablespoon of salt and the Bucatini (check the cooking time for the pasta it is different for each brand) and cook them until they are al dente (the pasta has to be firm to the bite).
Drain the pasta and mix it with the sauce in the serving dish. Sprinkle it with the freshly grated pecorino and serve it. Buon appetito !!!!
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