BUC: Bucatini with Filetto Di Pomodoro
Source of Recipe
Adapted from the "Italian American Cookbook", by John Mariani and Galina Mariani
kosher salt -- to taste
12 ounces bucatini pasta
2/3 cup extra-virgin olive oil*
2 large onions -- chopped
5 ounces prosciutto -- chopped
1/2 cup dry Marsala
black pepper -- freshly ground
1/2 teaspoon red pepper flakes
1 can Italian-style tomatoes -- sliced vertically
-- into 1/4-inch thick slices
-- with juices (28-ounce can)**
3 tablespoons fresh basil -- chopped
1 1/2 tablespoons flat-leaf parsley -- chopped
3 tablespoons unsalted butter
Parmigiano-Reggiano cheese -- freshly grated
*Judi's note: The amount of oil listed here is way too much. I would start with 1/3 cup olive oil and increase it slightly if needed.
** I use 2 cans of tomatoes, one is just not enough.
Heat the olive oil in a large dutch oven over medium heat. Add the onions to the pan and saute, stirring occasionally, for about 5 minutes. Add the prosciutto, and cook for another 4 minutes. Add the Marsala (use a good quality Marsala), salt, pepper, and the red pepper flakes. Simmer for about 2 to 3 minutes.
Add in the tomatoes and bring the mixture to a boil. Lower the heat to low and cook for 20 minutes, stirring occasionally. Add the fresh basil and cook for another 3 minutes.
While the sauce is cooking away, bring a large stockpot with 4 quarts of water to a boil. Add a teaspoon of salt (I skip this step), and the pasta. Cook until the pasta is al dente.
Drain the pasta, and toss it with the butter, and then stir it with the sauce. Pass the Parmigiano-Reggiano cheese at the table.
Serves 4
Source: Adapted from the "Italian American Cookbook", by John Mariani and Galina Mariani
Categories: Italian, Pasta
Recipe typed for you by Judi Mae Phelps.
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