Bucatini all'Amatriciana
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Author: Zen Zero Status: published license cc-by-nc-sa tags: recipe, food, 2006, snap, cucina, amatriciana, pd574, photodomino, pd, june, bucatini, zenzero,
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Share on TwitterThere are a lot of variations of this recipe. This is mine:
Serves 4
30 mins. 1 saucepan, one boiling pot.
Bucatini, 100g per person plus a bit for luck.
Onion, 1 medium
Bay leaf, 1
Chilli, 1 (Optional)
Guanciale*, 50g chopped up small
Pepper, lots
Tomatoes (peeled), 1x400g tin
Oil
Pecorino
Fry your onions and guanciale with your bay leaf and your chilli (optional) in a little oil in your saucepan. Either crush or grind your peppercorns and add to the pan.
When the onions etc. are just about done, dump in your tin of tomatoes(fresh ones are better when in season).
Stir a bit to squash the tomatoes.
Simmer until the sauce thickens to the consistency you want.
In the meantime cook your bucatini in abundant boiling water. You can also use rigatoni.
When the bucatini are ready, throw them into the saucepan with the sauce and mix thoroughly.
Serve straight from the pan (or from a pasta bowl) onto dishes at the table in front of your eaters.
Eaters may wish to sprinkle a little grated pecorino cheese on top, though this is optional.
*Guanciale: if you can't get this, pancetta will do. Bacon is a very poor substitute.
Though the chilli is a regular visitor to many Amatriciana recipes, it is not indigenous. An authentic Amatriciana would have lots of pepper but no chilli.
