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Bucatini all'amatriciana
Bucatini all'amatriciana
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in classic Roman pasta with salty pancetta and grated parmesan.
Ingredients:
  • 1 large onion, finely chopped
  • 100g sliced pancetta, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried chilli flakes
  • 800g truss tomatoes, coarsely chopped
  • Pinch of sugar
  • 375g dried bucatini pasta
  • 40g (1/2 cup) finely grated parmesan
  • Chopped fresh continental parsley, to serve
Instructions:
  • 1. Heat oil in a frying pan over medium heat. 2. Saute onion until soft, about 5 minutes. 3. Add pancetta and cook until golden, about 3 minutes. 4. Stir in garlic and chili and cook until aromatic, about 1 minute. 5. Add tomato and cook until boiling, about 2 minutes. 6. Simmer for about 10 minutes until slightly thickened. 7. Stir in sugar.
  • Cook the pasta in a saucepan of salted boiling water according to the packet directions until it is al dente. Once cooked, drain the pasta and save 60ml (1/4 cup) of the cooking liquid.
  • Add the cooked pasta back to the pan, mix in the sauce, and slowly incorporate the reserved cooking liquid until the pasta is lightly coated. Finish by topping with parmesan cheese and fresh parsley.

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