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RECIPE

Serves 2

A CookTale

Like many things Italian, a complicated history accompanies it. Originally the recipe was born in Amatrice in the Lazio Region north of Rome, and it was titled Sugo all’ Amatriciana. The sauce never included Onion and the Pasta was always Spaghetti not Bucatini. By the time it wended its way down to Rome, local chefs made the adjustments to what is now the internationally famed Bucatini all’ Amatriciana. I’ll list both versions, the original from a fine Blog, Italialicious, by Danziano.

RECIPE Bucatini all’ Amatriciana

INGREDIENTS

1 TB of EVOO
1 medium Onion, (sliced thinly)
3 Garlic Cloves, (sliced)
2 Ounces of Guanciale, (in 1’2″ slivers, 1/4″ dice)
1 28 Ounce can of whole Tomatoes (San Marzano preferred)
1/2 tsp of Red Pepper Flakes, (or to taste)
Kosher Salt
1/4 Cup grated aged Romano Pecorino cheese, (more for serving)
4 to 6 Ounces of Bucatini.

METHOD

1. Heat the EVOO in a 12-inch saute pan. Add Onion & Garlic, sauté over medium heat until transparent. Add Guanciale & sauté until barely beginning to brown.

2. Break up the Tomatoes in your hand & add them to the pan. Cook for about 15 minutes, until the sauce has blended together & thickened slightly. Season with the Red Pepper Flakes & the Salt. Stir in 1 TB of the Romano cheese. Remove from the heat & cover to keep warm.

3. Bring a large pot of salted water to a boil, add the Bucatini & cook until al dente, about 9 minutes. Drain & transfer to the pan. Gently reheat the sauce, folding the Pasta & Tomato sauce together until all are heated through & the Bucatini is well-coated, about 5 minutes. Fold in the remaining Romano cheese. Check seasoning and serve with more cheese on the table.

RECIPE Sugo all’ Amatriciana
Adapted from the origial version

Serves 2

4 to 6 Ounces of Spaghetti
2 to 3 Ounces of Pancetta ( cut to a 1/4″ dice)
28 Ounce can of San Marzano Tomatoes (or leave Tomatoes completely out of the recipe)
1 Cup of White Wine
2 TB of EVOO
1 Pinch Peperoncino (Red Pepper Flakes)
4 TB of Pecorino Romano cheese, grated
Salt & Black Pepper

METHOD

1. In a saute pan over medium heat, add the Pancetta with the 1 TB of the EVOO & the Peperoncino. When the Pancetta begins to turn a light golden add the cup of White Wine. Sauté the Wine until it reduces to 1/3 cup & the Pancetta cooks thorough. Turn off the heat, remove the Pancetta from the saucepan & set aside.

2. To well Salted boiling Water add the Spaghetti for about 8 minutes to al dente. While the Spaghetti is boiling, (either add the optional Tomatoes to the saucepan where you sautéed the Pancetta, or move on to the next step).

3. Turn the stovetop to medium, add the other TB of EVOO & return the Pancetta to the pan, drain the Spaghetti & toss it into the pan. Add Salt, Pepper & Romano cheese, toss to combine. Add more EVVO to taste.

4. Serve with a bowl of Pecorino Romano on the table.

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