Bucatini all’Amatriciana

Bucatini all’Amatriciana
Photo by www.chow.com


  • Freshly grated Pecorino Romano cheese, for serving
  • 1 pound dry bucatini or spaghetti
  • 2 small dried red chile peppers
  • 1 (28-ounce) can whole San Marzano tomatoes, coarsely chopped with juices reserved
  • 3 thick pancetta slices (about 1/3 pound), cut into ½-inch squares
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 tablespoon unsalted butter
  • + 1 more ingredients
    • 2 tablespoons olive oil

Heat olive oil and butter in a large frying pan over medium heat. When butter foams, add onion and cook, stirring occasionally, until golden, about 3 to 5 minutes. Add pancetta and cook, stirring rarely, until slightly crisp, about 3 minutes more. Add tomatoes and their juices and a generous pi...

View full recipe at Chow


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