Bucatini all’amatriciana recipe, a traditional Italian recipe, which is prepared with different variations. Someone says that this dish is prepared with spaghetti instead of bucatini, pancetta instead of guanciale, italian salt-cured pork jowl. I do not pretend to give you the original recipe, I suggest you to choose the ingredients you prefer.
Bucatini all’ amatriciana is, anyway, a simple and very tasty dish, you can prepare in a short time.
Bucatini all’amatriciana recipe
Difficulty: easy | Prep time: 15 minutes | Cook: 30 minutes |
Serves: 4 | Cost: low |
Ingredients
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- 350 g bucatini
- 100 g guanciale or pancetta
- 400 g ripe tomatoes
- 1 clove garlic
- 1 red pepper
- 4 tablespoons olive oil
- 50 g white wine
- 100 g grated pecorino
- salt, pepper
Instructions
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Cut pancetta or guanciale into strips.
Blanch the tomatoes in a pot with boiling water. Drain, remove the skin, seeds and vegetation water and chop coarsely.
Peel the garlic and crush slightly.
Cut the red pepper into strips.
Heat olive oil in a saucepan and saute garlic and red pepper.
Add pancetta or guanciale, and saute for a few minutes, stirring occasionally with a wooden spoon, until crisp and golden.
Pour the wine into the pan and let evaporate.
Add the tomatoes, salt and freshly ground pepper and cook for about 15 minutes over medium heat.
Meanwhile, boil salted water and cook the bucatini. Drain al dente, pour into the pan with the sauce and cook for 1 minute, stirring.
Sprinkle bucatini all’amatriciana with grated pecorino cheese and serve immediately!
Advice
If you do not like spicy sauce, use red pepper whole and remove before serving.
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