Recipe

Bucatini alla' Amatriciana

INGREDIENTS

  •  1 lb bucatini pasta
  •  1 12 oz pack bacon, cut into 1/4 in strips
  •  1 c red onion, finely chopped
  •  1 tbsp Longer Table Farm dried espelette pepper flakes
  •  1 28 oz can whole San Marzano tomatoes, pureed in a food processor or passed through a food mill
  •  1 1/2 c grated parmigiano reggiano
  •  1/2 c grated pecorino romano, plus extra for finishing
  •  1/4 c fresh Italian parsley, finely chopped

INSTRUCTIONS

  •  In a large pot, bring 6 qts salted water to a boil for the pasta.
  •  Render bacon over medium high heat in a large saute pan until it starts to lightly brown, around 5-7 mins.
  •  Add onion and espelette pepper to pan and cook for 5 mins.
  •  Turn heat down to medium and carefully add tomatoes. Cook, stirring regularly, for 10-12 mins. Tomatoes should reduce and begin to caramelize, turning brick red in color. If sauce begins to stick to pan, add a few tbsp water to loosen.
  •  Mix grated cheese into the tomatoes.
  •  Cook pasta in boiling water according to package instructions until al dente (8-10 mins).
  •  Drain pasta and stir into sauce over low heat until combined.
  •  Portion pasta into shallow bowls and top with grated pecorino romano and chopped parsley.

 

Pair with

Sonoma Coast Pinot Noir

 

 

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