Amatriciana

Amatriciana (Bucatini All’Amatriciana)

Jeff and I had this in a little restaurant in Venice and we loved it, so I was excited to find the recipe when we got home.  We added more crushed red pepper than it originally called for and it was just like we remembered it, but you can make it as mild or as spicy as you’d like.  We also used bacon, so we didn’t use the olive oil that the recipe called for but if you’re using pancetta you’ll probably need the oil.  This is so yummy!  Buon Appetito!

Amatriciana

1 pound Bucatini noodles

2 Tbsp. olive oil (if using pancetta)

6 ounces pancetta or bacon, diced

1 yellow onion, finely chopped

2 garlic cloves, minced

Pinch of crushed red pepper flakes

1 (14-ounce) can crushed tomatoes

½ tsp. salt

½ tsp. freshly ground black pepper

½ C. grated Pecorino Romano or Parmesan cheese

In large, heavy skillet, heat the oil over medium heat.  Add pancetta and cook, stirring constantly, until golden brown (or if using bacon, omit the olive oil and cook bacon until crispy).  Using a slotted spoon, remove the pancetta and set aside.

Add onion to skillet and cook for 5 minutes or until golden and tender.  Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.  Add tomatoes, salt, black pepper and cooked pancetta.  Simmer uncovered, over medium-low heat until sauce thickens, about 15 minutes.  Stir in cheese and season with salt and pepper, if needed. 

Cook pasta according to package directions.  Combine with sauce and serve. 

Serves 4-6

Recipe from box of Giada De Laurentiis pasta