Classic Amatriciana Bucatini
This dish brings the vibrant flavors of Italy to your table with its rich tomato sauce made from fresh cherry, plum, or ordinary tomatoes. Combined with smoky bacon or pancetta and a hint of spicy red chilies, this hearty pasta dish is sure to delight your taste buds. Tossed with delicious bucatini pasta and a generous amount of grated pecorino cheese, every bite is a comforting and satisfying experience that captures the essence of traditional Italian cuisine.
— Constant Cookbook
Ingredients
- 2kg tomatoes - cherry, plum or ordinary - roughly chopped
- 250g smoked bacon , cut into strips, or cubetti di pancetta
- 2 small red chillies
- 500g bag bucatini
- 200g pecorino , grated
Instructions
- Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.
- Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat – the fat will slowly melt and the bacon will cook. Add the whole chillies (don’t worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
- Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 5 - 6
Nutrition
- Calories: 747 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 86 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 3.47 milligram of sodium
Comments
No comments found.