This is a tasty, simple and fast recipe that you can make anytime you crave for a spicy pasta dish.
The amatriciana (ahm-mah-tree-CHA-na) is mouthwatering sauce for pasta, made with guanciale (or bacon), tomato and Pecorino cheese. Everything is seasoned with chili pepper.
The name of this delicious recipe comes from Amatrice, a town at the center of the Apennines ( in the province of Rieti), where on the last weekend of August, a large quantity of this tasty dish is prepared for the local festival. The recipe has a tradition that dates back to when the shepherds were the primary inhabitants and Amatrice was still part of Abruzzo and spaghetti was used instead of bucatini. This recipe was then acquired by the Romans who replaced spaghetti with bucatini, common to their culinary tradition, added onion. Now it is a must if you visit Rome!
The bucatini is a type of long pasta, very similar to large hollow spaghetti. This delectable dish goes extremely well with a glass of your favorite red wine.
BUCATINI ALL’AMATRICIANA (AMATRICIANA PASTA)
340 g (12 oz) bucatini
1 tablespoon olive oil (Extra Virgin), optional
100 g (¾ cup) diced guanciale or bacon
1 medium onion, finely chopped
60 ml (¼ cup) dry white wine
340 g (12 oz) San Marzano tomato sauce
1 teaspoon dried chilli pepper
4 tablespoons grated Pecorino cheese
1. In a sauce pan heat oil over medium heat, add guanciale and fry until fat has melted and guanciale is crisp. Stir frequently. You can avoid to add the olive oil
2. Add onion and saute for about 7-8 minutes. Add chilli pepper, cook for a minute and then add the wine. Increase heat to evaporate half of the wine. Add the tomato and cook for additional 10 minutes
3. Meanwhile bring to a boil 3 liters of salted water, add the bucatini and cook until al dente for approx. 10 minutes (according to the instructions on the pasta package). Before draining the pasta, reserve about 3 tablespoons of cooking water. Drain pasta and pour into the warm sauce, add the water. Toss gently and season with Pecorino cheese!
Note: Some chefs fry the guanciale separately and add it to the tomato sauce at the end. In this way it has a stronger taste- Paola