We love all things pasta in my house. If it were up to my family, we’d be eating it just about every night. All things in moderation, of course. I try to limit pasta dinners to one night a week – and what a glorious night that is. Fresh bread, dipping oils, fresh cheeses and pasta galore.
People have so many misconceptions when it comes to Italian cooking. They over complicate something that should be so much simpler. Italian cuisine will vary from region to region simply because the food is based upon what’s local and what’s in season. Food as it should be, made from fresh, readily available ingredients.
Amatriciana is a wonderful example of a regional dish. Simple and common ingredients combined result in such complex flavors. Amatriciana is traditionally made with sliced guanciale which is not always available to me. Some people substitute pancetta but I’ve happily substituted good, thick bacon over the years and nowadays wouldn’t have it any other way. It really is a simple sauce to make. Saute the onions and bacon, add the herbs, tomato sauce, wine and let simmer for about 25 minutes, allowing all the flavors to blend. I know it’s hard to bear – not draining the bacon grease – but trust me, it needs to stay – it makes the sauce.
Smokey, rich tomato sauce with just a tiny bite of heat. Simple. Delicious. Comfort food. I could stuff myself silly with the whole pot of this. I absolutely LOVE it! For some reason this pasta dish is not very popular here in the USA. Perhaps most Americans are still enamored with spaghetti and meatballs. This dish really deserves to be the next big thing. It’s time to try something new – I’m sure you’ll love it! Hope you enjoy…XOXO.
Pasta Amatriciana / Bucatini all' Amatriciana
- 6 tablespoon - good olive oil
- 1 small - onion chopped
- 3 clove - garlic minced
- 1/2 pound - thick good quality bacon - chopped (6-7 pieces of bacon)
- 1 teaspoon - parsley
- 1/2 teaspoon - crushed dried red pepper
- 1/4 cup - dry red wine
- 2 1/2 cup - tomato sauce
- 16 oz - spaghetti or bucatini
- 1 fresh ground salt and pepper to taste
- 1 Grated Pecorino Romano to taste
- Heat olive oil over medium heat in a large skillet. Add chopped bacon, onion, garlic, parsley and crushed red pepper. Cook for 10 - 15 minutes, stirring often, until onions are soft and bacon is starting to lightly crisp around edges. Do not drain fat.
- Add red wine - stir one minute.
- Add tomato sauce. Stirring constantly, bring to a boil. Reduce heat to low and simmer sauce for 20 - 25 minutes, stirring often. Salt and pepper to taste if necessary.
- Cook pasta per package instructions in boiling salted water, coordinate cooking times. Drain, toss with sauce. Serve with grated Pecorino Romano or cheese of choice. Enjoy : )