Tag Archives: bucatini

Something to spice up the night [or at least dinner]…

Tonight it was necessary for a quick dish to be thrown together, so what simpler to do than bucatini tossed in amatriciana sauce.
This super spicy [if you’re like me] bucatini hug is made of the simplest of ingredients, but the end result will have you dreaming about it while sleeping!
Everything started with a rendering of some diced pancetta; once browned and crisp, the pancetta was set aside in a bowl and the chopped onions and crushed red pepper were sweated away in the rendered fat. While the onions were getting their workout, I got mine by passing two cans of San Marzano tomatoes through a food mill. This pulpy purée if you will was added into the sautéed onions and crushed red pepper, some salt tossed in and set off to simmer for a while!
The dish came together beautifully with a quick, rough stir of the pasta, a hand of grated pecorino and a drizzling of finishing oil…
The heat factor was just enough to make your tonsils feel the heat, but not too much to make you sweat. Love having this dish recipe in my arsenal!

at a low simmer…
-R

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a true Italian classic…

So since today was such a cold and snowy day, I decided that something with a bit of spice was perfect for dinner! Originally I had other dining ideas, but figured that can be done tomorrow… To warm us up this evening, I made some luxurious bucatini amatriciana!
I started by rendering some pancetta, once crisp they hung out on the side… then in the same pot and using the pancetta fat, it was time to sauté onions and a healthy handful of crushed red pepper. After the onions became translucent, into the pot went a can of San Marzano tomatoes that I passed through the food mill, along with a can of tomato purée. After seasoning appropriately, back in went the rendered pancetta and I let the sauce simmer down a bit…
While simmering, I threw some bucatini into boiling, salted water and cooked till al dente. As soon as the pasta was just right, into the pot of sauce it went for a vigorous spin to coat perfectly, finished off with freshly grated pecorino and then it was to the island to devour!!
Spicy from the crushed red pepper, salty from the pancetta and all around delicious… I love recreating these classic restaurant dishes when dining out during the week isn’t an option!

at a low simmer…
-R

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