Wednesday, October 12, 2011
Bucatini all' Amatriciana
Yesterday I was going to make a Lidia Bastianich Bucatini recipe, but to make a long story short, I realized quickly that the dish had very little to recommend it other than way too much heat, so I quickly changed gears after doing a lot of the pre prep, and combined parts of that recipe with another bucatini recipe. It turned out great - a definite keeper. Here's my version of the revamped recipe is you want to try it.
Bucatini all' Amatriciana Serves 4
1lb bucatini pasta (or thick spaghetti)
2 cups of canned plum tomatoes, chopped
1 cup of thick sliced bacon, cubed
2 tablespoons of extra-virgin olive oil
1 garlic clove
1/2 onion, chopped
1/2 teaspoon hot pepper flakes (I added some pepperonic paste from the first recipe, so the pepper flakes should approximate the same amount of heat. You can add a bit less or more of the pepper flakes to suit your own heat taste).
1/2 cup fresh grated Pecorino Romano cheese
Salt to taste
3/4 cup of toasted, fresh bread crumbs from day old country bread.
Preheat the oven to 350F and coarsely grate the day old bread. Spread the crumbs thinly on a raised cookie sheet and bake them, stirring a couple of times till they’re toasted (about 8 minutes). Set aside.
Saute the bacon till light brown, (leave the bacon fat in the pan) then add onion and saute till onion is transparent and bacon a bit browner, and add the garlic a saute that with the bacon and onion for about a minute or two. Remove and discard the garlic as soon as it begins to brown, add the hot pepper flakes and the drained, chopped tomatoes.
Add salt to taste and cook over a medium heat for 30 minutes, stirring to prevent sticking, and adding some water if it thickens too much.
Cook the bucatini pasta until al dente in boiling salted water, drain and add to the pan with the sauce. Add the toasted bread crumbs and toss. Remove the pan from the heat and put on serving plates and sprinkle some of the grated cheese over and pass the rest.