1/1 Photo of Bucatini Amatriciana With Ricotta Salata
Kumquat the Cat's friend's Note:
Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I added that as an option. I am vegetarian so I substituted vegetarian bacon for pancetta. Another recipe of the week from The Week magazine, originally from LA Times.
My Private Note
Units: US | Metric
- 2 ounces pancetta (optional, or bacon or veggie bacon)
- 1 tablespoon olive oil, best quality
- 1 small red onion, peeled, quartered and thinly sliced
- 1/2 teaspoon hot red pepper flakes (to taste)
- 1 (14 ounce) can Italian tomatoes (whole in puree) or 1 (14 ounce) can Italian tomatoes (crushed in puree)
- kosher salt or sea salt
- 1/2 lb pasta (buccatini or perciatelli)
- 2 teaspoons unsalted butter
- 1/2 cup ricotta salata, finely crumbled
- 1If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
- 2Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
- 3Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
- 4Simmer 40 minutes, stirring occasionally.
- 5While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
- 6Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
- 7Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
- 8For Vegetarian omit the pancetta or use vegetarian bacon.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Bucatini Amatriciana With Ricotta Salata
Serving Size: 1 (179 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 283.8
- Calories from Fat 57
- Total Fat 6.3 g
- Saturated Fat 1.8 g
- Cholesterol 5.0 mg
- Sodium 8.7 mg
- Total Carbohydrate 48.2 g
- Dietary Fiber 3.2 g
- Sugars 4.4 g
- Protein 8.5 g
The following items or measurements are not included: