Go Back
gallo6072@aol.com

Bucatini all'Amatriciana

A dish that hits all the senses. Visually beautiful aromas to die for and bright flavors that attack your taste buds like a fine wine!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 28 ounce San Marzano Italian plum tomatoes
  • 1 1/2 tbsp coarse sea salt
  • 4 cups white onions sliced 1/4 inch thick and cut long pieces in half
  • 4 tbsp extra-virgin olive oil
  • 3/4 tsp red pepper flakes
  • 8 ounces pancetta diced into ½ inch pieces. Sometimes you can find pancetta already diced
  • 4 cloves garlic peeled and crushed
  • 2 cups water
  • 1 lb 1 pound bucatini pasta. Available in many stores or available on Amazon. You can also use penne pasta or pasta of your choosing.
  • 1 cup grated Pecorino Romano cheese

Equipment

  • 1 Dutch oven
  • 1 Large saucepan with high sides
  • 1 spatula
  • 2 mixing bowls

Method
 

  1. Make sure you are using San Marzano plum tomatoes. They are sweeter and more expensive than regular plum tomatoes but worth the extra price
    Remove each tomato to a cutting board and slice lengthwise. Then cut across into 1/2-inch pieces
  2. add the remaining tomato juice to one of the mixing bowls. Add 2 cups of water to the empty tomato can, swirl, and add to the tomato juice
  3. Add 1/2 cup of water to the saucepan and reduce the heat to medium. Add the onions and spread evenly. Bring to a boil and stir occasionally. Cook until the water is nearly evaporated
  4. Fill a large Dutch oven 3/4 full and turn the heat to high. The bucatini will have a longer cook time than most other pasta due to its thickness. Depending on the pasta company, the cooking time should be 17 to 22 minutes.
  5. When the water boils, add one teaspoon of salt and the pasta. Set a timer to your desired doneness.
  6. Once the onions are nearly dry, add 4 tablespoons of olive oil to the pan, add the garlic, and ½ teaspoon salt. Stir well and cook for another two minutes until the onions and garlic blister.
  7. Add the pancetta to one side of the pan and begin cooking.
  8. Add the red pepper flakes and stir into the onions
  9. When the pancetta begins to brown, stir with the onions.
  10. continue cooking until onions begin to caramalize.
  11. add the tomatoes and the bowl with the water and juice.
  12. add a 1/4 to 1/2 teaspoon of salt and stir.
  13. Bring to a boil, then reduce heat to a simmer. You'll want the simmer to be a weak boil so the sauce will reduce and thicken. Keep cooking for between 15 and 20 minutes,
  14. When you think the bucatini is done, test the pasta before you turn off the heat. You'll want to make sure the bucatini is done to your liking.
  15. add the bucatini directly into the sauce and stir to combine. Don't discard the pasta water until the cheese has been added. If the sauce to too dry, add a little pasta water until the sauce reaches your desired consistency.
  16. add the cup of grated cheese and stir to combine.
  17. remove from heat and serve

Notes

If you make this dish for one or two diners, you'll use less pasta. In that event, I suggest you do not add the bucatini to the sauce. Instead, add pasta and the sauce to the bowl and combine. That will allow you to freeze the remaining sauce and make fresh pasta whenever you want to enjoy it again.
 Also, you will have several large pieces of garlic floating around the sauce. You can certainly eat the whole cloves, but they may be too much for some folks. I typically remove them as I plate a serving, but that's up to the chef.