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Bucatini, Amatrice Style

Chef.Foodie's picture
Ingredients
  Pancetta slice/Bacon slices 16 Ounce, chopped (4 Slices, 4 Ounce Each)
  Onion 1 Medium, chopped
  Crushed red pepper flakes 1⁄2 Teaspoon
  Canned pear shaped tomatoes 14 1⁄2 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced or pressed
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Chopped parsley 2 Tablespoon
  Bucatini/Other dry pasta strands 8 Ounce
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Cook pancetta in a wide frying pan over medium-high heat until crisp (about 5 minutes), stirring.
Lift out with a slotted spoon, drain, and set aside.
Add onion and pepper flakes to drippings in pan.
Cook, stirring, until onion is soft (about 5 minutes).
Cut up tomatoes; add tomatoes and their liquid, garlic, wine, and parsley to pan.
Bring to a boil; then reduce heat and simmer until slightly thickened (about 10 minutes), stirring occasionally.
Meanwhile, in a 5- to 6-quart pan, cook bucatini in about 3 quarts boiling water until just tender to bite (about 10 minutes).
Drain well and place in a warm bowl.
Mix pancetta into sauce; spoon over pasta.
Mix well, using 2 forks.
Divide between 2 warm plates; offer cheese to add to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Pasta
Servings: 
2

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