Bucatini all’amatriciana

August 25 2016
by emma

bucatini all ’amatriciana l a splash of vanilla Amatrice, a beautiful little gothic town in Italy, was devastated by an earthquake recently.  This made me desperately sad to read (how does a whole town disappear, a town which has been around for hundreds of years?) so I thought I’d make their national dish today which just happens to be one of the most delicious pasta recipes I’ve ever made.

This is what pasta should be like – simple, rustic yet full of flavour.

My heart goes out to this town and all it’s residents as well as the surrounding areas affected.

bucatini all ’amatriciana l a splash of vanilla


Recipe for Bucatini all’amatriciana

200g bucatini (hollow spaghetti)
2 x 15ml tblspns extra virgin olive oil
Pinch chilli flakes
1 red onion, diced
1 clove garlic, crushed
100g prosciutto, chopped roughly (or alternately use the traditional guanciale, however the original recipe states 130g/4 servings)
Splash good white wine
4 vine ripened tomatoes
Freshly ground sea salt & black pepper
Pecorino cheese

Halve tomatoes and squeeze out most of the liquid then slice each half into quarters.

Add oil, chilli, onion, garlic and pancetta to a large saucepan and sauté for 5 minutes or so until onion is softened; add a splash of white wine and the tomatoes and simmer on medium heat, stirring regularly, for 10 minutes, or until tomato has broken down a bit and it becomes a rustic sauce.  Add seasoning to taste.

Meanwhile, add bucatini to another large saucepan with salted, boiling water and cook until al dente, around 10-11 minutes.

Drain pasta then add to tomato mixture and stir through.

Divide between 2 bowls and finely grate over pecorino generously.

Serves: 2

Adapted from: SBS Food

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