Bucatini Amatriciana

The sauce ‘Amatriciana’ is named after the Lazio town of Amatrice, in Rieti. Although this is an ancient dish, it is still unsure whether or not the sauce originates in Lazio or neighboring Abruzzo.

The bucatini can be replaced by any long pasta

How I made a cupola di bucatini pasta

Pasta frittata with bacon and cheese

INGREDIENTS for 4 people

• 2 tablespoons extra virgin olive oil
• 1/2 medium onion, roughly chopped
• 1 fresh chili, seeded and chopped
• 2 oz guanciale or pancetta, diced
• 4 medium sized sweet tomatoes, peeled, seeded and sliced (or canned San Marzano DOP)
• Salt
• 12 oz bucatini
• 1/2 cup grated pecorino

PREPARATION

1. Heat the oil in a shallow pan over a low heat.
2. Add the onion and cook over low heat, stirring occasionally – 5 minutes.
3. Add the chili and guanciale. Increase the heat to medium and cook for 5 – 8 minutes, stirring frequently until the meat has browned.
4. Remove the mixture from the pan and set aside.
5. Add the tomatoes to the pan and cook for 5 minutes.
6. Meanwhile cook the bucatini to al dente in plenty of lightly salted water.
7. Drain and pour the bucatini into a deep serving dish or mixing bowl.
8. Add the tomato sauce and cooked meat and onions.
9. Mix well and serve with a side dish of freshly grated Parmesan.