"Bucatini all'Amatriciana with Spring Peas"
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 rachaelray.com.
Cooking tools:
- Stockpot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Serving platter
- Mixing bowl
Ingredients
- 2 tbsp. EVOO
- ⅓ to 1/2 lb. meaty pancetta, finely chopped
- 1 large onion or 2 medium onions, finely chopped
- 1 large fresh bay leaf
- 1 cup fresh shelled peas
- 4 cloves garlic, chopped
- ½ cup white vermouth or
- 2 cups passata or tomato sauce
- 1 lb. bucatini
- 1 cup grated pecorino or Parmigiano-Reggiano
- Fresh basil, torn, or tarragon, for garnish
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