Bucatini All'amatriciana--Rachael Ray
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb bucatini pasta (tube pasta that looks like spaghetti with a hole down the center of it)
- 1⁄2 teaspoon salt
- 2 tablespoons extra virgin olive oil, 2 turns of the pan in a slow stream
- 1⁄4 lb pancetta, chopped
- 1 medium onion, chopped
- 4 -6 garlic cloves, chopped
- 1 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons chopped parsley
- 1⁄2 teaspoon fresh ground black pepper
- grated parmigiano-reggiano cheese, to pass at the table
directions
- Bring a large pot of water to a boil and salt the water.
- Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
- Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta.
- * Pancetta is Italian rolled, cured pork, similar to bacon, but not smoked. Look for it at your deli counter. Bacon may be substituted resulting in a smoky tomato sauce.
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