Bucatini Matriciana #1
INGREDIENTS:
1 (large) clove; minced
1 md Onion; finely chopped
2 oz Pancetta or slab bacon;
-finely diced
3 tb Extra-virgin olive oil
1 1/2 lb Tomatoes; preferably plum
-tomatoes; peeled, seeded
-and chopped; -or-
1 cn (16-oz) Italian Plum
-tomatoes with their juice;
-chopped
Salt and freshly ground
-black pepper to taste
1 lb Bucatini or other short
-thick pasta
6 qt Water
Freshly grated cheese;
-preferably Pecorino Romano
1 (large) clove; minced
1 md Onion; finely chopped
2 oz Pancetta or slab bacon;
-finely diced
3 tb Extra-virgin olive oil
1 1/2 lb Tomatoes; preferably plum
-tomatoes; peeled, seeded
-and chopped; -or-
1 cn (16-oz) Italian Plum
-tomatoes with their juice;
-chopped
Salt and freshly ground
-black pepper to taste
1 lb Bucatini or other short
-thick pasta
6 qt Water
Freshly grated cheese;
-preferably Pecorino Romano
ll'amatriciana, with little pieces of cured pork in the sauce, comes from the Abruzzese town of Amatrice. So do many of the hosts of the old Roman trattorias, osterias, and tavole calde, which has made it a popular pasta in Rome. Bucatini are fat, hollow spaghetti.
You don't have to make this with bucatini--other suitable pasta shapes include rigatoni, penne, and ziti.
In a saucepan over medium heat, gently saute the garlic, onion, and pancetta in the oil, stirring occasionally, until the meat renders a little fat and the vegetables just begin to brown--about 5 to 10 minutes. Add the tomatoes and stir to mix. Cook the tomatoes for about 5 minutes, and when they start to give off their juice, lower the heat and simmer, stirring occasionally, until the sauce is dense, about 20 minutes. Add salt and pepper.
Meanwhile, cook the pasta in lightly salted water. Drain it, turn it into a warmed serving bowl, and pour the sauce over it. Serve immediately, passing the grated cheese. Makes 6 servings.
Nutritional Data, per portion
Calories 444 Carbohydrate 64g Saturated Fat 3g
Protein 13g Sodium 391mg Monounsaturated
Fat 15g Cholesterol 11mg Fat 8g