Bucatini all’Amatriciana
Serves 4-6 The original recipe calls for bucatini, a long, thickish, hollow pasta. Rigatoni is also frequently used.
Ingredients
- 150 grams Guanciale finely cubed (or cut into thin, half inch long strips)
- One peperoncino minced, red chili pepper
- One medium onion thinly sliced
- 500 grams Bucatini 1 pound
- 500 grams Fresh or canned peeled tomatoes 1 pound
- 75 grams Pecorino Romano cheese grated (optional), a handful
Instructions
- Cook the guanciale in a heavy-weight frying pan over a very low flame until the guanciale starts to become golden and crispy.
- Add the sliced onion and minced red pepper and cook until the onion is soft and translucent.
- Add the tomatoes and cook over medium heat until the sauce thickens.
- While the sauce is cooking put the pasta into boiling, salted water and cook until al dente or according to package instructions.
- Once the pasta is cooked, drain and add to your pasta sauce.
- Toss well and serve with grated Pecorino Romano cheese.
