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Bucatini All' Amatriciana
* Exported from MasterCook II *
Bucatini All' Amatriciana
Recipe By : CHEF DU JOUR DJ9270 MICHAEL ROMANO
Serving Size : 4 Preparation Time :0:00
Categories : Chef De Jour PastaDumplings
Amount Measure Ingredient -- Preparation Method
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3 Pounds fresh tomatoes -- coarsely chopped
1 Tablespoon olive oil
1 Pound pancetta -- cut in 3X1" pices
1 Cup diced onion
1 Cup white wine
2 1/2 Tablespoons minced fresh chili pepper -- seeds removed
1 Teaspoon dried red pepper flakes
1/2 Cup sliced fresh basil leaves -- plus 4 sprigs
1 1/2 cups finely grated Pecorino Romano
1 teaspoon kosher salt
Freshly ground black pepper
3/4 pound Bucatini -- or Perciatelli
In a 3-quart non-reactive saucepan heat the tomatoes over medium heat
until juicy, about 5 minutes. Pass the tomatoes through a food mill and
puree. Set aside
Wipe saucepan clean and return to medium heat. Add olive oil
and pancetta and cook, stirring for, about 15 minutes or until
pncetta is crisp. Remove from pan with slotted spoon and reserve.
Pour off all but about 2 tablespoons of fat from the pan. Add
pnions and cook over medium heat until golden, about 5 minutes. Add white
wine and reduce by 3/4. Add reserved tomatoes, chili
pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring
occasionally with a wooden spoon.
Add reserved pancetta, basil, and 3/4 of the Pecorino Romano.
Season with salt and pepper. Simmer for an additional 15 minutes,
stirring occasionally. (May be prepared ahead up to this point, and frozen
for future use.)
Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook
the bucatini until al dente. Drain and toss with the sauce.
Pour into a warmed serving bowl and sprinkle with remaining
cheese.Garnish with basil sprigs.
Yield: 4 serving
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NOTES : If fresh tomatoes aren't available substitute canned.
Pancetta is available at Italian markets,gourmet shops and
good quality supermarkets.
Enjoy,
Doug
FW.DOUG@genie.com
dgoldin@earthlink.net
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