Bucatini all' Amatriciana

 Feel free to stick to tradition, or go off script a little, making a version that best suits your tastes.

Bucatini all’Amatriciana 

4 to 6 servings  Active time: 20 minutes  Total time: 50 minutes

This Bucatini is becoming our new favorite pasta

3 T. olive oil

1 med. yellow onion, 1 cup fine chop

6 oz. guanciale, pancetta or bacon

2 cl. garlic minced

1/2C. dry white wine

28 oz can plum tomatoes or diced

1 tsp. seeded and fine chop serrano or red pepper flakes

fine salt

1 lb bucatini or perciatelli pasta

2/3 C. grated pecorino Romano cheese + more for serving

1 T. ch. fresh basil-optional

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring occasionally, until softened and beginning to turn golden brown, about 8 minutes. Add the guanciale and garlic and cook, stirring occasionally, until the pork is cooked, about 5 minutes. Add the wine, scrape up any browned bits at the bottom of the pan, and cook until it evaporates, 3 to 5 minutes, then add the tomatoes and their juices, the chile and salt. Reduce the heat to low so the sauce is at a simmer and cook until the tomatoes have broken down – use your spoon to help them along if necessary – and absorbed the flavors of the onion, garlic and pork, about 30 minutes

Meanwhile, bring a large pot of water to a boil. Add enough salt so it tastes pleasantly salty, followed by the pasta, and cook according to packaging instructions until al dente. Drain and transfer to a serving bowl. Add the sauce, cheese and basil, if using, and toss to combine. Serve family-style or in shallow bowls, with more grated cheese on the side.

Nutrition per serving (11/4 cups pasta and sauce), based on 6: 594 calories, 68g carbohydrates, 29mg cholesterol, 25g fat, 4g fiber, 20g protein, 8g saturated fat, 635mg sodium, 10g sugar

From “Savoring Italy” (HarperCollins, 1992)