Bucatini all’amatriciana

A traditional Italian dish:

Bucatini is a tube noodle a little thicker than spaghetti. I frequently use penne in place of bucatini. Amatriciana is a classic Italian sauce that comes from the town of Amatrice, Italy. It is considered a Roman dish (i.e., origins in the city of Rome, not the Roman Empire), because many migrated from Amatrice to Rome in the early 1800s and brought the recipe with them. It is usually made with pancetta. Many American versions substitute traditional bacon for pancetta, but it is just not the same. I highly recommend using pancetta. I might also add that the traditional sauce does not contain mushrooms. I have also made some other subtle changes to what one might consider the traditional sauce. I hope you enjoy.

Pancetta

Bucatini pasta

Ingredients (serves 8):

• 8 tablespoons – extra virgin olive oil
• 2 – large onions, chopped
• ½ pound – pancetta, diced
• 1 pound – button mushrooms, sliced
• 4 cloves – garlic, minced
• 3 14.5-ounce cans – diced tomatoes (I like Hunt’s brand)
• Salt and pepper to taste
• ¼ teaspoon – red pepper flakes
• 2 tablespoons – tomato paste
• ¼ cup – dry white wine (e.g., chardonnay)
• 1 pound – bucatini or penne pasta
• ½ cup – fresh Italian parsley, chopped
• Parmesan cheese, freshly grated to taste

Preparation:

In a large heavy frying pan, heat the oil over medium-high, add the onions, and cook until soft. Add the pancetta and mushrooms and cook until the mushrooms have lost most of their water. Add the garlic and cook an additional minute.

Onions, mushrooms, and pancetta

Add the tomatoes, salt and pepper, pepper flakes, tomato paste, and wine and simmer on medium low for 30 minutes.

Amatriciana sauce

Meanwhile, cook the pasta in boiling water for about 10 minutes (less if you like it al dente). Drain the pasta well and mix with the sauce and parsley.

Chopped parsley

Serve and top with parmesan cheese. Bon appétit.

All’amatriciana with penne

Jack Botticelli