Bucatini All' Amatriciana
- 3 pounds tomatoes coarsely chopped
- 1 tablespoon olive oil
- 1 pound pancetta cut in 3x1 inch pieces
- 1 cup onions diced
- 1 cup white wine
- 2 1/2 tablespoons hot chili peppers minced, seeds removed
- 1 teaspoon red pepper flakes
- 1/2 cup basil plus 4 sprigs
- 1 1/2 cups romano cheese finely grated
- 1 teaspoon kosher salt
- 1 x black pepper freshly ground
- 3/4 pound pasta bucatini or perciatelli
- In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes.
- Pass the tomatoes through a food mill and puree.
- Set aside Wipe saucepan clean and return to medium heat.
- Add olive oil and pancetta and cook, stirring for, about 15 minutes or until pncetta is crisp.
- Remove from pan with slotted spoon and reserve.
- Pour off all but about 2 tablespoons of fat from the pan.
- Add pnions and cook over medium heat until golden, about 5 minutes.
- Add white wine and reduce by 3/4.
- Add reserved tomatoes, chili pepper, and red pepper flakes.
- Simmer gently for 30 minutes, stirring occasionally with a wooden spoon.
- Add reserved pancetta, basil, and 3/4 of the Pecorino Romano.
- Season with salt and pepper.
- Simmer for an additional 15 minutes, stirring occasionally.
- (May be prepared ahead up to this point, and frozen for future use.)
- Bring 1 gallon of water to a boil and add 1 tablespoon of salt.
- Cook the bucatini until al dente.
- Drain and toss with the sauce.
- Pour into a warmed serving bowl and sprinkle with remaining cheese.
- Garnish with basil sprigs.
tomatoes, olive oil, pancetta, onions, white wine, hot chili peppers, red pepper, basil, romano cheese, kosher salt, black pepper, pasta bucatini
Taken from recipeland.com/recipe/v/bucatini-all-amatriciana-37069 (may not work)