Bucatini all’Amatriciana (Amatriciana Pasta)

This is a tasty, simple and fast recipe that you can make anytime you crave for a spicy pasta dish.
The amatriciana (ahm-mah-tree-CHA-na) is mouthwatering sauce for pasta, made with bacon, tomato and Pecorino cheese. Everything is seasoned with chili pepper.

The name of this delicious recipe comes from Amatrice, a town at the center of the Apennines ( in the province of Rieti), where on the last weekend of August, a large quantity of this tasty dish is prepared for the local festival. The recipe has a tradition that dates back to when the shepherds were the primary inhabitants and Amatrice was still part of Abruzzo and spaghetti was used instead of bucatini. This recipe was then acquired by the Romans who replaced spaghetti with bucatini, common to their culinary tradition, added onion.

The bucatini is a type of long pasta, very similar to large hollow spaghetti. This delectable dish goes extremely well with a glass of your favorite red wine.

BUCATINI ALL’AMATRICIANA (AMATRICIANA PASTA)
Preparation time: 20 min.                       Servings: 4

INGREDIENTS
340 g (12 oz) bucatini
1 tablespoon olive oil (extra-virgin)
100 g (¾ cup) diced bacon or pancetta
1 medium onion, finely chopped
60 ml (¼ cup) dry white wine
340 g (12 oz) San Marzano tomato sauce
1 teaspoon dried chilli pepper
Salt and freshly ground pepper
4 tablespoons grated Pecorino cheese

DIRECTIONS
1. In a sauce pan heat oil over medium heat, add bacon and fry until fat has melted and bacon is crisp. Stir frequently
2. Add onion and saute for about 7-8 minutes. Add chilli pepper, cook for a minute and then add the wine. Increase heat to evaporate half of the wine. Add tomato and cook for additional 10 min.
3. Meanwhile bring to a boil 3 liters of salted water, add bucatini and cook until al dente for approx. 10 min. (according to the instructions on the pasta package). Drain and pour into a warm serving dish, drizzle with the sauce, season with Pecorino cheese! Paola