Tom making Bucatini all'Amatriciana
Feb 23, 2012
As a parting gift, Tom
offered to make a special last lunch, and my request was for Amatriciana, which made my sister quite happy as well. I took some photos of Tom in action...sauteing the onions and pancetta...then adding the tomatoes and a hot pepper (even better when you have some straight from the garden!)...cooking it all down with some freshly grated pecorino cheese. Add some perfectly prepared al dente penne and you have a fantastically tasty lunch!
I found the recipe below online. It is close to what Tom prepared - though he added an extra onion.
Recipe: Bucatini all'Amatriciana
Two 35-ounce cans peeled Italian plum tomatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
2 small dried red chiles, stemmed and coarsely chopped
6 ounces pancetta, sliced 1/4 inch thick and cut into thin strips
2 1/2 pounds bucatini or perciatelli pasta
1/2 cup plus 2 tablespoons freshly grated pecorino cheese, plus more for passing
Working over a bowl, crush the tomatoes with your hands; reserve the juices.
Heat the olive oil in a large skillet. Add the onion and chiles and cook
over low heat until the onion is softened, about 10 minutes. Add the
pancetta and cook, stirring occasionally, until the pancetta is lightly
colored, about 10 minutes. Add the crushed tomatoes and their juices and
simmer over moderately low heat, stirring often, until the sauce is
thick, about 40 minutes. Season with salt.
In a large pot of boiling salted water, cook the bucatini, stirring
occasionally, until al dente. Drain the pasta and return it to the pot.
Add the sauce and the pecorino and toss well. Transfer the pasta to two
large serving bowls and serve hot. Pass additional pecorino at the