Bucatini Amatriciana
Recipe by Dena Fenza. Amatriciana is a typical Roman dish, usually served with Bucatini or Rigatoni. Just like other typical Roman pastas (cacio e pepe, gricia and carbonara) it's easy to make with simple ingredients that pack a lot of flavor. This recipe comes together simply, with Bioanturae Crushed Tomatoes or Whole Peeled Tomatoes crushed by hand, as well as basil, Pecorino Romano, onion, and guanciale. You can substitute the guanciale with pancetta, just be sure to remove the rind and slice it paper thin into small squares!
- Ingredients
- 2 tablespoons Bionaturae Extra Virgin Olive Oil
- 1 small onion, diced
- 7 oz. Guanciale, rind removed, sliced into thin small squares
- ½ cup white wIne
- ⅛ teaspoon red pepper flakes
- 1 ½ (28 oz) cans of Bionaturae Whole Peeled Tomatoes, crushed by hand
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 oz. Bionaturae Bucatini
- 10 basil leaves
- ½ cup Pecorino Romano (grated)
- Instructions
- In a frying pan, heat up the olive oil and add in the onion. Cook for about 5 minutes until it becomes translucent and add in the guanciale.
- Cook for about 10 minutes until the guanciale is cooked through and slightly browned.
- Add in the white wine and red pepper flakes. Let it simmer until the wine has almost completely evaporated.
- Add in the tomatoes.
- Season with salt and pepper and let the sauce simmer for 25 minutes on a low flame.
- Cook the bucatini.
- Add in the fresh basil and grated Pecorino to the sauce. Simmer for 5 more minutes
- Reserve some pasta water and drain the bucatini.
- Add the bucatini to the sauce and add in the pasta water if you feel that you need a looser sauce. Serve topped with more fresh basil and grated Pecorino
Serves 4