Bucatini all'Amatriciana

Method 1

Ingredients

2kg tomatoes - cherry, plum or ordinary - roughly chopped

250g smoked bacon, cut into strips, or cubetti di pancetta

2 red chillies

500g bucatini

200g pecorino, grated

STEP 1

Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.

STEP 2

Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat – the fat will slowly melt and the bacon will cook. Add the whole chillies (don’t worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.

STEP 3

Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.

RECIPE TIPS

SEASONING

The salty pecorino cheese and smoked meat should mean there is no need to add extra salt. The chilli will add heat, so you may not need pepper.

Method 2

Ingredients:

- 1 lb bucatini pasta

- 1 can of peeled San Marzano tomatoes

- 1/2 lb guanciale or pancetta, diced

- 1 onion, chopped

- 1/2 cup grated Pecorino Romano cheese

- Red pepper flakes, to taste

- Salt, to taste

- Olive oil

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced guanciale or pancetta and cook until browned and crispy.

2. Add the chopped onion to the skillet and cook until translucent.

3. Crush the San Marzano tomatoes with your hands and add them to the skillet. Allow the sauce to simmer for about 20 minutes.

4. In the meantime, cook the bucatini pasta according to package instructions until al dente. Drain the pasta, reserving some of the cooking water.

5. Add the cooked pasta to the skillet with the sauce, along with a ladle of pasta water. Stir to combine and allow the flavors to meld together.

6. Season with red pepper flakes and salt to taste.

7. Serve the Bucatini all'Amatriciana topped with grated Pecorino Romano cheese. Enjoy!

Comments

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