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Bucatini all'amatriciana

(recipe, Katie Hickey)

Introduction

This recipe is from the Roman issue of Saveur #128.

Ingredients

  1. 3 Tbsp. extra-virgin olive oil
  2. 4 oz. thinly sliced guanciale or pancetta, cut
  3. into ¾" pieces
  4. Freshly cracked black pepper, to taste
  5. 2 cloves garlic, minced
  6. 1 small carrot, minced
  7. ½ medium onion, minced
  8. ½ tsp. crushed red chile flakes
  9. 1 28.0 -oz. can peeled tomatoes,
  10. preferably San Marzano, undrained and puréed
  11. Kosher salt, to taste
  12. 1 lb. bucatini or spaghetti
  13. 1¼ cups grated Pecorino Romano

Steps

  1. Mar 5, 2010
  2. 7
  3. reviews
  4. Rate & ReviewBucatini with Spicy Tomato Sauce (Bucatini all’Amatriciana)
  5. This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.
  6. Related Topics: Pasta Pork Tomato Main Course Italian Easy
  7. Email Print Save Recipe pork,guanciale,pancetta,spaghetti,bucatini,pasta,tomato-sauce,spicy,italian
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  10. Photo: Penny De Los Santos
  11. 3 tbsp. extra-virgin olive oil
  12. 4 oz. thinly sliced guanciale or pancetta, cut
  13. into ¾" pieces
  14. Freshly cracked black pepper, to taste
  15. 2 cloves garlic, minced
  16. 1 small carrot, minced
  17. ½ medium onion, minced
  18. ½ tsp. crushed red chile flakes
  19. 1 28-oz. can peeled tomatoes,
  20. preferably San Marzano, undrained and puréed
  21. Kosher salt, to taste
  22. 1 lb. bucatini or spaghetti
  23. 1¼ cups grated Pecorino Romano
  24. 1. Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.
  25. 2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve ½ cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add ½ cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.