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Bucatini all'Amatriciana with Parmigiano
© Fredrika Stjärne

Bucatini all'Amatriciana with Parmigiano

  • ACTIVE: 15 MIN
  • SERVINGS: 4 to 6
  • FAST

Chef Jenn Louis makes this version of pasta all'amatriciana with just a few flavor-packed ingredients. She likes to use traditional guanciale (cured pork jowl), which has a robust pork flavor. The sauce is also delicious with milder pancetta.

  1. 4 ounces pancetta or guanciale, sliced 1/2 inch thick and cut into 1/2-inch dice
  2. 1 medium red onion, finely diced
  3. 1/4 teaspoon crushed red pepper
  4. One 28-ounce can whole peeled Italian tomatoes, drained, then tomatoes crushed by hand
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1 pound bucatini
  8. Extra-virgin olive oil, for drizzling
  9. Freshly grated Parmigiano-Reggiano cheese, for serving
  1. In a large skillet, cook the pancetta over moderate heat, stirring occasionally, until golden brown and the fat is rendered, about 12 minutes. Add the onion and cook until softened, about 8 minutes. Stir in the crushed red pepper and tomatoes, season with salt and black pepper and bring to a boil, then simmer over moderately low heat until the tomato sauce is slightly reduced, about 10 minutes.
  2. Meanwhile, in a large pot of salted boiling water, cook the bucatini until al dente.
  3. Drain the bucatini and add it to the skillet. Toss over low heat until coated in the sauce, about 2 minutes. Transfer to bowls, drizzle with olive oil and serve with grated cheese.


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