Bucatini All' Amatraciana

"From Bert Wolf's Origins, Rome"
 
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Ready In:
40mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • If you are using fresh tomatoes, slice them in half and with your hands press out the seeds and liquid through a sieve set over a small bowl. Chop the flesh into 1/2-inch pieces. Press the seeds and liquid through the strainer to retrieve the tomato juices and reserve them for later. In a 4-quart saucepan, heat the oil. When hot, add the onion and cook for 5 minutes or until golden. Add the pancetta or bacon and cook for 2 to 3 minutes. Add the crushed red pepper and white wine and boil, over high heat, until half the liquid remains. Add the tomatoes and reserved juices and simmer for 15 minutes over low heat or until the oil separates from the tomato juice. Season lightly with salt and add more crushed red pepper if you wish. While the sauce is cooking, bring a gallon of salted water to a boil. Add the bucatini pasta and cook for 10 minutes or until "al dente" (cooked through but still firm to the tooth). Right before draining, remove 1/4 cup of cooking water and reserve.Drain the bucatini and immediately add it to the sauce pot, off the heat, toss it with the sauce and the reserved cooking water. Add the cheeses and toss thoroughly. Adjust the seasoning and serve immediately with more cheese on the side. Serve with additional grated cheese, if desired.

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RECIPE SUBMITTED BY

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. <br> <br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) <br> <br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. <br> <br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.
 
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