- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: For 4 People
2nd Day of Christmas Bucatini All'Amatriciana
Tidbits... This traditional recipe from the heart of Italy originated in Amatrice.
Ingredients
- Bucatini - 250 g
- Guanciale - 100 g cubed
- Small red pepper or pepper flakes - 1 whole or 1 tsp. flakes
- Tomato sauce - 500 g
- Pecorino Romano - 100 g freshly grated
- Extra Virgin Olive Oil - 3 T
Instructions
- In a large skillet brown guanciale (until translucent) in olive oil,
- Remove with slotted spoon, drain on paper toweling.
- Add tomatoes to oil. Let simmer on low. Return guanciale to pan.
- Cook bucatini in abundant lightly salted water until al dente.
- Drain and add to tomato sauce. Add basil and turn heat to med./high. Stir until well coated. Sprinkle generously with cheese and serve hot.
