Bucatini all`Amatriciana
Amatriciana, also called matriciana, gets its name from the city of Amatrice, which was once located in the region of Abruzzo and is now part of Lazio.
2 cups passata (Tomato sauce)
100g of guanciale (or bacon)
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| Amatrice, the city of the Amatriciana Sauce... |
3 garlic clove, gently smashed and peeled
1 teaspoon red pepper flakes (optional)
1 cup dry white wine
½ cup of chopped parsley
Fine or coarse sea salt
1 package bucatini or spaghetti
1 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper
Cut guanciale into matchsticks (you can also use the pancetta). In a large saucepan, combine guanciale or pancetta and a little oil. Cook over medium-low heat, stirring occasionally, until begins to turn golden. Add garlic and red pepper flakes to pot; continue cooking, stirring occasionally, about 6 minutes. Add wine, increase heat to medium-high and cook until wine has evaporated, about 3 minutes. Stir in the tomato sauce and parsley; reduce heat to low and gently simmer, covered, until sauce is rich and flavorful, about 50 minutes. Remove from heat. Add the cheese and olive oil.
Bring a large pot of salted water to a boil. Add bucatini and cook until al dente. Meanwhile, gently reheat sauce. When pasta is al dente, drain pasta, transfer to a large bowl, add sauce and toss to combine. Serve immediately, passing cheese and pepper at the table.
