Bucatini all’ amatriciana, such an Italian classic dish or in other words, a dish to fall in love with. So simple yet so flavourful. Guanciale is not that easy to find, but pancetta bacon just is as good. You can also replace the sugar with some shaved carrots and of course, add some wine after the tomato paste. Here is an easy version that’s just been added to the favourites list.
Ingredients (serves 2)
- 1/2 pack bucatini
- 1/2 can of tomato (whole peeled and cut with your hands or ready chopped)
- 80gr. guanciale ir pancetta, cut in strips
- 1tbsp tomato paste
- 1 small yellow onion, finely chopped
- 1/2 garlic clove, diced
- 1tbsp olive oil
- red pepper flakes
- a pinch of sugar
- salt and pepper
- grated parmesan or pecorino cheese
- In a deep pan or a medium sized pot, heat up the olive oil on medium heat, and fry the pancetta strips until they are crisp. Add the onion and the garlic and sizzle till the onion has softened.
- Add the red pepper flakes and the thyme and pour in the tomato paste. If you’re using wine, add it now and lower the heat. Wait until the alcohol evaporates. Stir well, let cook for another 2-3 minutes and then add the tomato sauce, sugar, salt and pepper.
- Cover with the lid and let the sauce simmer for about 20 minutes until it’s thick. stir occasionally and add some water if it’s too dry.
- Serve with lots of cheese!
Bucatini all’ Amatriciana