Pasta in the style of Amatrice / Bucatini all'Amatriciana
SERVES 4 — 6
Amatrice, a town in the region of Lazio, is the inspiration for this dish made with bucatini, a chunky tubular pasta. It is accompanied by a spicy tomato sauce that can be made pochi minuti, in a few minutes. Use pancetta, which is unsmoked pork belly, available in Italian food markets, or substitute Canadian or slab bacon.
- 2 tablespoons Filippo Berio extra-virgin olive oil
- 1/2 cup diced pancetta
- 1 medium white onion, peeled and diced
- 1/2 teaspoon of dried hot red pepper flakes
- 2 cloves garlic, minced
- 4 cups of diced fresh or canned plum tomatoes
- Salt and pepper to taste
- 1/2 pound bucatini
- 1/2 cup grated Pecorino Romano cheese
- In a skillet, heat the olive oil, add the pancetta, and sauté until the pancetta starts to shrivel. Add the onion and continue to sauté until the onion is soft. Add the red pepper flakes and garlic and continue to sauté for several minutes. Then add the tomatoes, salt and pepper, and simmer the mixture, covered, for ten minutes. Keep the sauce warm.
- In a large pot of boiling water, cook the bucatini well, placing it in a serving bowl, and toss with half the sauce. Sprinkle on cheese and serve at once, passing additional sauce on the side.