Friday, September 13th
Bucatini all ‘Amatriciana – A Roman Classic
Marcella Hazan the legendary Italian chef who brought classic Italian cooking to the US traces the roots of this popular dish to the town of Amatrice outside of Rome. Notably absent is garlic which the locals state simply clashes with the heat of the chilis and the stand alone richness of the pork. It is almost as popular as cacio e pepe the unofficial pasta dish of Rome itself. When I made this last night I used 2 ounces Pinot Grigio but some recipes like Marcella’s leave the wine out. Use it I enjoyed the result.
Ingredients:
- 2 Tablespoons olive or vegetable oil
- 1 tablespoon butter
- 1 medium onion chopped fine
- 4 ounces of chopped pancetta – Italian “bacon”- do not use regular bacon
- 2 ounces of Pinot Grigio or similar dry white wine
- 1 tablespoon of red chili pepper flakes or less to taste
- 1 28 ounce can of San Marzano tomatoes
- 4 ounces of mixed Pecorino Romano and Parmigiano Reggiano fresh grated ( 2 oz each)
- 1 pound bucatini pasta- this is the thick hollow variety
Preparation:
- Over medium heat sauté the pancetta cubes until the fat is rendered but do not overcook or burn it
- Add the onions and the red pepper flakes and saute’ until the onions are translucent and soft do not burn and turn them frequently- pale gold is best but not crucial
- Add the wine and deglaze the pan- cook until the wine evaporates
- Add the tomatoes- crush them if whole
- Simmer for a total of 20- 25 minutes- remember the bucatini will take 9-11 minutes to be al dente and you will finish the pasta in the sauce. Time accordingly.
- When the bucatini is done place in with the sauce and then add the cheese and toss until the pasta is infused with the sauce
- Plate individually and you can add a little extra grated cheese for flavor
Buon Appetito!!!!
