BUCATINI ALL'AMATRICIANA

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Bucatini All'Amatriciana image

Provided by Sarah Tenaglia

Categories     Pasta     Pork     Tomato     Side     Sauté     Low Fat     Low Cal     High Fiber     Father's Day     New Year's Day     Dinner     Lunch     Winter     Healthy     Low Cholesterol     Potluck     Noodle     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28 ounce can peeled tomatoes with juices, crushed by hand
Kosher salt
12 ounces dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 ounce)

Steps:

  • Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
  • Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls

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