Bucatini alla Amatriciana
Bucatini alla Amatriciana.Sundays aren’t Sundays without Italian pasta and wine. And amatriciana with guanciale and loads of Parmesan is a classic. And we can’t get enough of this to cure the Sunday Scaries !!
Here is another classic Italian pasta dish that we have shockingly never shared the recipe for. And it’s one of those Sunday classics in our house…so the fact that this is the first time we are sharing this with you guys is actually blowing my mind. I am pretty sure we have posted it before, but once again it was back in the early days of the blog.
So here you have it. Our amatriciana recipe. And tonight is a fun Sunday dinner. My uncle and aunt are coming over and we are having lots of good food and lots of good wine. Sunday funday is def necessary when Sundays are super boring in the winter. But the good news is, this is the last Sunday in February !!
Anyway, one of our main courses for this dinner is bucatini alla amatriciana. And this time we are doing it the reallllll Italian way and using guanciale instead of bacon. And trust me…it’s so much better. And it’s a super simple sauce to make so we are all for that when we’re having a big dinner like this.
Tonight we will also be enjoying pork chops, a Ruth Chris inspired chopped salad, and of course desserts. So needless to say there is a lot of cooking to be done. So i’m going to get back to the cooking and the drinking because it’s not Sunday without wine too ;)) cheers !!
Ingredients
6 tablespoons olive oil
3/4 pound guanciale; thinly sliced
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons black pepper
1 large onion; chopped
4 garlic cloves; chopped
3 (26 ounce) containers Pomi chopped tomatoes
kosher salt
2 pounds bucatini
3/4 cup parmesan
Directions
In a large pot, heat the olive oil over medium-high heat. Add the gunaciale and sauté until crispy and golden for about 5 minutes. Add the red pepper flakes and black pepper. Stir for about 1 minute. Add the onion and garlic. Stir until softened.
Add the tomatoes. Bring to a bubble and reduce the heat to low, stirring occasionally until thickened for about 20 - 25 minutes.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the pasta to the sauce. Toss to coat. Add the reserved pasta water. Stir in the cheese and serve.
