Bucatini all’ Amatriciana

Amatriciana is a traditional Roman pasta sauce and one of my favorites.

1 lb Bucatini (or penne)
1 28oz or 35oz can of San Marzana imported peeled Italian Tomatoes (not crushed)
1 large yellow onion
1 cup of diced pancetta (you can use bacon if you can’t find pancetta)
1/4 cup olive oil
sea salt
black pepper
crushed red pepper

Chop onion into small strips. Heat the olive oil in a sauce pan. Add the onion and cook with the lid on low heat. Let the onions blanche. Add the pancetta to the pan. Cook pancetta on low heat until the fat completely melts into the onions, about 15-20 minutes. In the meantime, puree the tomatoes in a blender. Add tomatoes to the pan when pancetta has cooked. Cook on low to medium heat for 20 minutes, stirring occasionally. Add basil about 1 TBS of sea salt (to taste), 2 TSP of black pepper and 1 tsp of crushed red pepper.

On the side, boil water 2/3rds high in a 8QT or larger pan. When water is boiling violently, add pasta. Cook 8-10 minutes, until al dente. Drain the pasta water in a colander.

Serves 4-6 people.

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