Amatrice, a small town north of Rome, gives its name to this favorite Roman pasta combination made with bucatini, a thin spaghetti with a hole through the middle looking like a drinking straw. If you have a problem finding Bucatini pasta you can go with perciatelle, a plumper variety that also has a hole down the middle.
Bucatini Amatrice Style
Makes 4 servings
- ¼ lb. sliced pancetta or bacon
- Olive oil
- 1 medium-size onion, finely chopped
- ½ teaspoon crushed dried hot red chile
- 1 clove garlic, minced or pressed
- 1 can (14 ½ oz.) Italian-style tomatoes
- ⅓ cup dry white wine
- 2 tablespoons chopped fresh parsley
- ½ lb. bucatini, perciatelle, or spaghetti
- Salted water
- Salt (optional)
- Grated Parmesan cheese
- Cut pancetta or bacon into ½ by 1 inch strips.
- In a wide frying pan over medium heat, cook pancetta, stirring frequently, until crisp and lightly browned; remove with a slotted spoon and set aside.
- Measure fat in pan and add enough oil to make a total of ¼ cup.
- Add to pan, onion and chile and cook, stirring often, until onion is soft.
- Mix in garlic, tomatoes (break up with a spoon) and their liquid, wine, and parsley. Adjust heat so mixture boils gently; cook, uncovered, stirring occasionally, until sauce is slightly thickened (10 to 15 minutes).
- Cook bucantini in a large kettle of boiling salted water according to package directions until al dente.
- Drain well and place on a warm platter.
- Mix pancetta into sauce, taste and add salt, if needed.
- Spoon sauce over bucatini.
- Serve with parmesan cheese.