subject: Bucatini all'amatriciana - A traditional Italian dish [print this page] Bucatini all'amatriciana - A traditional Italian dish
Bucatini is a tube noodle a little thicker than spaghetti. I frequently use penne in place of bucatini. Amatriciana is a classic Italian sauce that comes from the town of Amatrice, Italy. It is considered a Roman dish (i.e., origins in the city of Rome, not the Roman Empire), because many migrated from Amatrice to Rome in the early 1800s and brought the recipe with them. It is usually made with pancetta. Many American versions substitute traditional bacon for pancetta, but it is just not the same. I highly recommend using pancetta. I might also add that the traditional sauce does not contain mushrooms. I have also made some other subtle changes to what one might consider the traditional sauce. I hope you enjoy.
Pancetta
Bucatini pasta
Ingredients (serves 8):
8 tablespoons extra virgin olive oil
2 large onions, chopped
pound pancetta, diced
1 pound button mushrooms, sliced
4 cloves garlic, minced
3 14.5-ounce cans diced tomatoes (I like Hunt's brand)
Salt and pepper to taste
teaspoon red pepper flakes
2 tablespoons tomato paste
cup dry white wine (e.g., chardonnay)
1 pound bucatini or penne pasta
cup fresh Italian parsley, chopped
Parmesan cheese, freshly grated to taste
Preparation:
In a large heavy frying pan, heat the oil over medium-high, add the onions, and cook until soft. Add the pancetta and mushrooms and cook until the mushrooms have lost most of their water. Add the garlic and cook an additional minute.
Onions, mushrooms, and pancetta
Add the tomatoes, salt and pepper, pepper flakes, tomato paste, and wine and simmer on medium low for 30 minutes.
Amatriciana sauce
Meanwhile, cook the pasta in boiling water for about 10 minutes (less if you like it al dente). Drain the pasta well and mix with the sauce and parsley.
