Tuesday, August 9, 2016

Bucatini all'Amatriciana with Shaved Pecorino

One of the most celebrated dishes in Italian cuisine, Bucatini all'Amatriciana is named for the Abruzzese town of Amatrice, a tiny town in the Sabine Hills bordering Abruzzo about 100 miles from Rome, and considered by many Italians to be birthplace of the best cooks on the peninsula. Ever since Abbruzzese shepherds began the tradition of eating this spicy pasta after a day in the chilly mountain air, the cooking process has always begun with the rich smell of a fatty piece of pork bubbling in the pan that gives the simple pasta a luxurious depth. Tomatoes, sautéed garlic, olive oil and dried red chilli flakes complete the sauce, which is usually served over bucatini, a thick strand pasta with a hole in the centre. The beauty of this culinary classic is that it's quick and easy to make, is enormously full flavoured and absolutely delicious.

Bucatini all'Amatriciana
Serves 2

2 tbsp olive oil
2 cloves garlic, minced
8 oz tomato passata
4 oz finely chopped Guanciale, Pancetta or unsmoked bacon
1 tsp dried chilli flakes, to taste
8 oz bucatini
1/2 cup shaved Pecorino

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente, then drain. Heat the olive oil and cook garlic until softened, adding the finely chopped guanicale at the end. Then add the passata and dried chilli flakes and simmer over low heat to thicken the sauce slightly. Add the sauce to the cooked pasta and serve with grated Pecorino cheese.

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