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Pasta Amatriciana / Bucatini All’Amatriciana
Pasta Amatriciana / Bucatini All’Amatriciana

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We hope you got benefit from reading it, now let’s go back to pasta amatriciana / bucatini all’amatriciana recipe. To make pasta amatriciana / bucatini all’amatriciana you need 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Pasta Amatriciana / Bucatini All’Amatriciana:
  1. Get 6 tbsp good olive oil
  2. Use 1 small onion, chopped
  3. You need 3 clove garlic, minced
  4. You need 1/2 lb thick, good quality bacon - chopped (6-7 pieces of bacon)
  5. Get 1 tsp parsley
  6. Use 1/2 tsp crushed dried red pepper
  7. Use 1/4 cup dry red wine
  8. Prepare 2 1/2 cup tomato sauce
  9. Use 16 oz spaghetti, bucatini or pasta of your choice
  10. Take 1 fresh ground salt and pepper to taste
  11. Prepare 1 Grated Pecorino Romano to taste
Steps to make Pasta Amatriciana / Bucatini All’Amatriciana:
  1. Heat olive oil over medium heat in a large skillet. Add chopped bacon, onion, garlic, parsley and crushed red pepper. Cook for 10 - 15 minutes, stirring often, until onions are soft and bacon is starting to lightly crisp around edges. Do not drain fat.
  2. Add red wine - stir one minute.
  3. Add tomato sauce. Stirring constantly, bring to a boil. Reduce heat to low and simmer sauce for 20 - 25 minutes, stirring often. Salt and pepper to taste if necessary.
  4. While sauce is going (coordinate times) cook pasta per package instructions in boiling salted water. Drain, toss with sauce. Serve with grated Pecorino Romano or cheese of choice. Enjoy : )

Amatriciana Pasta Known as Bucatini all'Amatriciana, is a traditional Italian dish mixing salty guanciale with tangy Pecorino Romano cheese and scrumptious peeled tomato sauce. Although the classic recipe is simple, the flavours will surprise and delight as they explode on your tastebuds… Watch Bucatini all'Amatriciana video. Bucatini, which are like thick, hollow spaghetti, are the traditional pasta to use with amatriciana sauce, which is named for the Italian town of Amatrice. In Essentials of Italian Cooking, Hazan explains that this pasta dish is the star attraction of the town's annual public feast in August. This classic and delectable pasta dish originated in the region of Abruzzi, in the little town of Amatrice, northeast of Rome, where it was traditionally prepared without tomatoes.

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