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Recipes   /   Bucatini alla Amatriciana

Bucatini alla Amatriciana

Jun 8, 2020 by Gabriele Corcos


This warming, lightly spicy pasta from the village of Amatrice is a direct evolution of the Gricia, you’re essentially just adding tomatoes to make this classic.

As always, as this is a hyper traditional regional dish, there are rules to follow, stories to tell and there are plenty of subtle variations that grandmothers of the world could come up with through the ages of pasta cooking: garlic or onion, or none? Sear the guanciale or cook all together? Parmigiano or Pecorino to finish? Basil or Parsley? Here I am offering you my favorite version, prepared with a crispy seared guanciale and a good measure of spice!

You can give this dish a more summery feel by using heirloom cherry tomatoes cut into quarters rather than  pureed canned tomatoes, but remember it should still be served hot, never at room temperature.

Serves: 4-6 / Prep Time: 5 mins / Cook Time 15-20 mins
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for serving
1/4 pound guanciale or pancetta, diced
3 garlic cloves, chopped
1 (28-ounce) can whole peeled tomatoes
(pelati), puréed in a blender
1 pound bucatini or thick spaghetti
1 tablespoon finely chopped fresh Italian
1 teaspoon hot red pepper flakes
Grated Parmigiano-Reggiano or aged Pecorino cheese, for serving

1In an 8- to 12-quart pot, bring 6 quarts of salted water to a rolling boil.
2In a large skillet, heat the olive oil over medium-high heat until hot. Add the guanciale and saute for 5 to 7 minutes, until golden brown.
3Add the garlic and red pepper flakes and saute for I minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium-low and stir well.
4Cook, uncovered, for 15 minutes, or until the sauce darkens and thickens.
5Add the pasta to the boiling water and use a wooden fork to stir the pasta so it won’t stick together. Cook until al dente. Drain and add the pasta to the sauce. Increase the heat to high and toss the pasta with the sauce for i minute, to make sure the sauce is evenly distributed.
6Serve with a sprinkling of parsley and cheese and a drizzle of olive oil.

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