Bucatini all'amatriciana
serves
6
“Bucatini, like thick spaghetti with a hole in the centre, has a firm chewiness while allowing you to slurp it up in large mouthfuls. Its classic counterpart is this sauce from Amatrice in central Italy” – Guy Grossi. This is an edited extract from Cellar Bar by Guy Grossi (Lantern, a Penguin imprint, $49.99).
Ingredients (11)
- 500g good-quality bucatini pasta (or spaghetti)
- 200g pecorino
Amatriciana sauce
- 2 x 400g cans whole peeled tomatoes
- ¼ cup (60ml) olive oil
- 3 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 long red chilli, finely chopped
- 2 bay leaves
- 150g guanciale (cured pig’s cheek) or 10 thin slices flat pancetta, diced
- 1/3 cup (95g) tomato paste
- ½ cup (125ml) white wine
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the Amatriciana sauce, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Heat the olive oil in a large heavy-based saucepan over medium-low heat, add the garlic and onion and cook for 8-10 minutes until the onion is translucent. Add the chilli, bay leaves and guanciale or pancetta and cook until the fat on the meat becomes translucent. Mix in the tomato paste and cook for 1 minute, then deglaze the pan with the white wine and bring to the boil. Add the puréed tomato and bring back to the boil. Reduce the heat to low and simmer for 10-15 minutes or until the sauce is rich and flavoursome. Season to taste.
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2.Bring a large saucepan of salted water to the boil, then add the bucatini. Move the pasta around gently so it doesn’t stick and cook for about 7 minutes or until al dente.
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3.Drain the pasta and add to the sauce, tossing until well combined. Serve scattered with freshly grated pecorino.
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