2.21.2010

bucatini all'amatriciana

I love pasta. Like I mean I really, really, love pasta. Especially pasta with a slightly salty, spicy, and sweet sauce. And you know, I adore it even more, when it is quick and easy to prepare. Who can argue with that? There are a few things that can really make it or break this particular recipe though. First, you need the best bacon you can get. Shrinking bacon need not apply. This goes for tomatoes too, find the best canned tomatoes you can get. Recipes with only a few simple ingredients requires extra delicious ingredients in order for the whole thing to come together. Spaghettini or linguine pasta would work well in place of bucatini, but it is much easier to ensure that bucatini will remain undercooked, making it perfect for entertaining, as you still have time to serve it without it becoming overcooked. Your choice, and of course this also depends on availability or what you might have on hand. Also, this is after all, a simple dish. So if you have six slices of bacon, or even eight or ten, just go for it. The same goes for the amount of tomato puree. This is comfort food at it's finest, and isn't meant to be the least bit finicky. Begin by heating the olive oil with the onions, and diced bacon. l'amatriciana beginngins Mouthwateringly delicious. And also completely addicting; I'm not complaining. bucatini all'amatriciana bucatini all'amatriciana Serves 4 1/3 cup extra virgin olive oil 1 large onion, finely chopped 5 slices thick-cut bacon, diced good pinch of red chili peppers 2 cups plum tomatoes in their juices, pureed 1 package bucatini pasta salt, to taste 1. Bring a large pot of salted water to a boil. 2. In a medium saucepan, heat the olive oil on medium heat. Add the onions, and cook until nearly soft and translucent. Add the bacon, and continue to cook until the bacon is nearly crisp. Add a good pinch of red chili peppers. 3. As soon as the chili peppers have flavoured the mixture, lower the heat, and add the pureed plum tomatoes. Cover, and stir occasionally. Taste for seasoning, and adjust as desired. 4. Cook the pasta according to pasta directions, erring on the side of under cooked. 5. Drain the pasta, and immediately combine it with the sauce before plating. Allow to rest in the saucepan for a moment to ensure the pasta is thoroughly coated. 6. Serve immediately, and enjoy!

11 comments:

Mardi @eatlivetravelwrite said...

We made this dish on Friday night - sooooo good and I love the bucatini - such a "fun" pasta! We used our home-cured pancetta...

Scate said...

I adore bucatini! It's surprisingly hard to find - I can either get it at the specialty Italian market for about $9, or trader joe's for $1... funny. Thanks for sharing the recipe!

HoneyB said...

This looks and sounds so delish! I need to try this.

Cynthia said...

Nevermind the little sauce still lingering on my lips :) It is hard not to love a bowl of pasta.

Happy Cook said...

I love this pastadish, well everybody here at home loves it and thislooks so so yummy.

Justine said...

Mmm! This looks great! Love the name of your blog, too!

Jutine

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wine blog said...

Just a glass of good Italian wine and you'd be set! Looks and sounds really tasty indeed. Cheers~


Oh, I friended you up on foodbuzzzzzzz~

Sandi @the WhistleStop Cafe said...

Beautiful!
I have never seen bucatini at the piggly wiggly. I will eat my share come May!

sewa mobil said...

i can't imagine how it feels, it is certainly very delicous and tempting.
so yummy of course

sewa mobil di surabaya said...

i can't imagine how it feels, it is certainly very delicous and tempting.
so yummy of course

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