Bucatini all'Amatriciana
This is an easy weeknight supper, perfect for when you've had a long, grey day and just need something quick and comforting. Use bucatini, a thick and hollow spaghetti-like pasta, if you can find it; otherwise, spaghetti is a seamless substitution. Here, the tomato base is infused with the flavour of pancetta and livened up with freshly ground pepper and chilli flakes. A light sprinkle of parmesan crowns this simple feast.
My sister loves Italian food so much, she swears she was Italian in a past life. I am more of an occasional dabbler, but Italian food, as we knew and butchered it, will always remind me of university. Living with flatmates, there always seemed to be someone cooking pasta in the cold evenings, whereas celebrations, movie nights and deadlines were usually marked by pizza deliveries. Standout memories: pesto pasta, a less-than-gourmet version of aglio e olio, a spaghetti sauce that made the most amazing pizza topping, and the forever unforgettable sound of Kenny crunching his way through uncooked pasta shells and charred pizzas.
This is far better, though no more complex, stuff. I've used a recipe from wonderful Bon Appétit with the following modifications: I've used less pasta for a higher sauce-to-pasta ratio; doubled the amount of chilli/red pepper flakes and black pepper; and substituted thinly-sliced pancetta with diced pancetta which makes for a more substantial bite. I prefer to go easy on the parmesan but you may be as generous as you like - and I won’t tell anyone if you add a little grated cheddar. Basil is also always a wonderful addition. Buon appetito!
Bucatini all'Amatriciana
Adapted from Bon Appétit. Serves 2-3.
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 100g diced pancetta or chopped unsmoked bacon
- 1/2 - 1 teaspoon chilli/crushed red pepper flakes
- 3/4 - 1 teaspoon freshly ground black pepper
- 1 onion, finely chopped
- 2 large cloves garlic, minced
- 2 400g cans peeled tomatoes with juices
- salt, to taste
- 300g dried bucatini or spaghetti*
- 1/4 cup finely grated Pecorino or Parmesan cheese
METHOD
Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 2-4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little more pasta water if sauce is too dry.) Check for seasoning; add salt and/or more pepper to taste, and add a tiny pinch of brown sugar if the sauce is too acidic. Transfer pasta to warmed plates or bowls and dust with cheese.
Notes: This is a slightly spicy tomato sauce, for the most part, and the pancetta is just for flavour. But if you want to double the pancetta, go ahead.
