Bucatini all’Amatriciana

Bucatini all’amatriciana is an incredibly easy pasta dish that’s so flavorful. Whether you’re entertaining or serving a family dinner it’s sure to be a hit.

In my opinion, some of the most delicious Italian dishes are very simple in nature, with relatively few ingredients.  Spaghetti Algio E Olio and Pasta Carbonara are two of my most favorite pasta dish as well as this bucatini all’amatriciana.  All of these dishes are made with very simple ingredients and can be made in about the time it takes you to cook the pasta.

Traditionally this dish is made with  guanciale, which is a cured pork product, but it’s not readily available at the regular grocery store (at least in my area).  Pancetta is a great substitution and can be found at most grocery stores.  

Bucatini, which is the traditional pasta of this dish, is also something that I’ve had a hard time finding at my grocery store, so spaghetti is fine to use.  I happened to find bucatini this time because I went to a wonderful Italian market not too far from my house which is a relatively new discovery for me.  Trust me, this market is now on my radar and I think I will become a regular!

This dish is delicious served with a simple green salad and some crusty Italian bread.

Bucatini all’Amatriciana

• 1/4 lb thick sliced pancetta (thin sliced is fine if that’s all you can find)
• 2 tbsp olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/4 tsp red pepper flake
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1/4  cup grated parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1 lb bucatini (or spaghetti), cooked according to package instructions.

Cut pancetta into 1/4 inch wide by 1 inch long strips.

Heat olive oil in a large skillet over medium heat.

Saute pancetta until crispy.  Remove from pan and set aside.

Saute onion for about 5 minutes, until soft.

Add garlic, red pepper flake, salt and pepper, saute for an additional 1 to 2 minutes.

Stir in wine and let cook for about 1 minute.

Stir in tomatoes, bring to a bubble, reduce heat, cover and simmer for at least 10 minutes (basically while the pasta’s cooking).

Stir in reserved pancetta, parmesan and parsley.

Toss sauce and pasta together.

ENJOY!

 

 

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