Bucatini all'Amatriciana
This guanciale-studded tomato pasta is the perfect pick-me-up on a weeknight.
Keywords
- Main Courses
- Italian
- Europe
- Cheese
- Pork
- Meat
- Eggs & Dairy
- Grains
- Rice & Beans
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Serving bowl
Ingredients
- 1 pound bucatini
- ½ teaspoon table salt, plus salt for cooking pasta
- 4 ounces guanciale
- 2 tablespoons extra-virgin olive oil
- ½ small onion, sliced thin
- ½ teaspoon red pepper flakes
- ¼ cup red wine
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand
- 1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
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