Bucatini all’Amatriciana
Serves 4-6
Pair With...
The wines of central Italy, particularly Chianti or another Sangiovese-based wine is the classic choice for pairing. I had mine with the house red (whatever it was) and it was a divine pairing.
Ingredients
- 2 tbsp oil
- 1 tbsp butter
- 1 medium onion, diced
- 4 oz thick slab pancetta, cut into 1/2 strips, 1 inch long (or diced pancetta)
- 1 1/2 cups canned Italian tomatoes, drained and roughly chopped
- 2 tsp dried chili flakes
- 2 tsp salt
- 3 tbsp grated Parmigiano-Reggiano
- 2 tbsp grated Pecorino Romano
- 1 pound bucatini pasta
Preparation
- Prepare a pot to cook the pasta according to directions.
- In a sauce pan, combine the onion, oil and butter. Cook over medium heat until onion is pale golden color.
- Add the pancetta, cooking another minute.
- Add the tomatoes, chili pepper and salt.
- Cook for 25 min at a low simmer.
- Taste for spice and salt. Add more if desired.
- Toss the pasta with the sauce in the pan. Add the cheese and toss again.Serve.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!