Pasta all’AmatricianaMay 7, 2014
This was a dish I first experienced while visiting Rome. The sauce is the perfect blend of smokey and spicy. In Rome, it is served with a pasta called bucatini. It is like a thicker version of spaghetti with a hollow middle. It is a great complement to the sauce, so if you can find it (maybe a fresh pasta market), I recommend trying it. If you can’t find any, pick your favorite noodle!
You will need:
- 1 T olive oil
- 4 oz thick-cut bacon, chopped
- 1/2 t crushed red pepper flakes
- 1/2 t ground pepper
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 t oregano
- 1/2 t basil
- 1 can (28 oz) crushed tomato
- 1/2 c red wine (optional; I used a chianti)
- 1/2 c Pecorina Romano, grated
- 1 lb bucatini (or spaghetti)
Then you will…
- In a large non-stick skillet, heat the oil over medium heat.
- Add the bacon and saute until starting to crisp, about 5 minutes.
- Add the red pepper flakes and ground pepper. Mix in.
- Add the chopped onion, garlic, oregano and basil. Cook for about 10 minutes or until the onion is softened and lightly golden.
- Add the crushed tomato and mix well. Stir in the red wine.
- Reduce heat and allow the sauce to simmer for 15-20 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook the pasta just shy of al dente.
- Add 1 cup of the pasta cooking water to the tomato sauce.
- Drain the pasta and add to the sauce. Toss to coat.
- Stir in the grated cheese.
- Serve hot with extra cheese for sprinkling!