Main Dishes

Bucatini Amatriciana

I remember eating big bowls of this dish with my father and brother Carlo. It's one of my favorite pastas that was created in the town of A'Matrice in the Lazio region. This mixture of a few basic ingredients creates the complex flavor that keeps you coming back for more and scooping up the sauce with your bread. I suggest a Chianti with Matriciana.

•1 lb bucatini pasta
•2 oz olive oil
•1 tblspn butter
•12 oz chopped San Marzano tomatoes
•4 oz guancialle
•1 tspn red crushed pepper
•8 oz hard salame diced
•2 oz red wine
•4 oz grated romano
•1/2 red onion sliced julienne
•4 tblspn parsley chopped
1. Begin by bringing a pot of salted water to a boil 2. Put olive oil in skillet and heat on medium 3. Add the onion, guancialle and hot salame to skillet and cook until softened 4. Begin cooking the bucatini in the pot (7-10 minutes) 5. Add the crushed San Marzanos to the skillet 6. Add red pepper, butter and wine to skillet, simmer 7. Remove buccatini from pot with tongs and directly to skillet 8. Add romano and parsley to skillet and toss 9. Plate and serve


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