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Bucatini all'Amatriciana




Source of Recipe


the web


Recipe Introduction


AMATRICIANA SAUCE, WITH BACON AND TOMATOES.
This dish comes from Amatrice, a town on the border between Lazio and Abruzzi about 80 miles northeast of Rome.
On the Sunday after Fer Agosto, August 15, Bucatini all'Amatriciana is served with great fanfare at local celebrations.





List of Ingredients




1 medium onion, finely chopped
2 oz slab bacon or pancetta finely diced
3 T butter
2 - 14 1/2 oz (or 1 28 oz) can Italian plum tomatoes, crushed
1/2 chili pepper, broken into small pieces, or 1/4 t chili pepper flakes to taste
salt and freshly ground black pepper
1/4 cup pecorino cheese
1 lb pasta, bucatini, penne or spaghetti


Recipe



MELT butter in a large pan over medium heat.

SAUTÉ the onion until transparent - about 5 minutes.

ADD the chili and pancetta and sauté until onion is golden and the pancetta or bacon nice and crisp, about 8 to 10 minutes.

ADD tomatoes and cook over medium-high heat stirring occasionally, making sure sauce does not burn, about 15 minutes.

ADD salt to taste. Make sure it needs salt, as pancetta and or bacon are quite salty. You will also be adding the cheese, which is rather salty, too.

MEANWHILE cook the pasta.

WHEN done to taste, drain and pour into a warm serving bowl or directly into pan with the sauce, mix well adding grated cheese to taste and serve.

PASS extra cheese at table.

SPAGHETTI can be substituted for the bucatini and in a crunch, pennette