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Dinner hour - Bucatini All'Amatriciana · 31.05.15 by colin newell

Bucatini Alla Matriciana

This is one of my wife’s favourite meals at a local restaurant named Zambri’s – using our own tomatoes from the garden as well as many other fresh ingredients, we created the Marinara (which is basically Tomatoes, onions, finely diced celery, carrots, 1/2 cup of red wine, garlic etc – full recipe to follow). The Marinara is the foundation for many classic Italian recipes and we will give it its own blog entry shortly!

1/8 cup extra virgin olive oil
5 oz. thinly sliced pancetta (or bacon)
1/2 red onion – cut lengthwise in half – and 1/4” half moons
2 teaspoons mince garlic
1 heaping teaspoon red pepper flakes
2 cups home made marinara sauce
freshly grated pecorino romano cheese
2 servings Bucatini pasta

Put water on to boil with salt
Meanwhile in a saute pan combine olive oil, pancetta, onion, garlic and red pepper flakes.
Cook over medium low until the onion is softened and the pancetta has rendered much of its fat – about 12 to 15 minutes.

Drain away all but 1/4 cup of the fat from the pan.
Add the marinara sauce.
Turn up the heat and bring to a boil. Lower the heat to a simmer.
Allow to simmer for 6 – 7 minutes.

While the sauce is simmering, cook the Bucatini in boiling water for about 12 minutes or as directed by pasta cooking instructions – looking for “very firm” – drain.
Add the pasta to the simmering sauce and toss for about 1 minute to coat.

Divide the pasta among the plates (two servings) dress with grated cheese.


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