Bucatini amatriciana
- Published: 13 Jul 18
- Updated: 18 Mar 24
Pasta amatriciana originates from the village that was hit the hardest in the August earthquake (2016). This rich pasta recipe was created by the delicious. food team as a helping gesture to all those affected. Ready to eat in less than an hour äóñæit’s perfect for a midweek dinner, and a great way to get involved in the cause.
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Serves 6-8
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Hands-on time 20 min, simmering time 30 min
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Ingredients
- Olive oil, for frying and dressing
- 200g guanciale, chopped, or unsmoked bacon lardons
- 1 large onion, very finely chopped
- 3 garlic cloves, finely chopped
- 100ml red wine
- 4 x 400g tins whole plum tomatoes, crushed with a potato masher
- 1 tbsp chilli flakes
- 1 tbsp caster sugar
- 50 pecorino or parmesan cheese, grated
- 800g bucatini or spaghetti
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Method
- Heat a glug of oil in a large saucepan over a medium-high heat and fry the guanciale or lardons for 6 to 7 minutes until cooked through and crispy. Transfer to a plate with a slotted spoon and set aside. Turn the heat down slightly, then add the onion to the pan and fry for 10 minutes until soft and translucent, then add the garlic and continue to fry for another minute.
- Add the red wine and cook for 3-4 minutes until reduced by about half, then add the tomatoes, chilli flakes, sugar and a good pinch of salt. Reduce the heat to low-medium and simmer for 25-30 minutes, stirring occasionally, adding the guanciale or lardons back into the pan, along with the grated pecorino, 5 minutes before the end.
- Meanwhile, cook the pasta according to packet instructions until al dente (firm to the bite). Drain the pasta, then mix it into the sauce, turning until evenly coated. Add a glug of olive oil and mix in to serve.
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delicious. tips
The sauce can be frozen for up to a month.
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Which edition of Delicious Magazine did this recipe appear in?
Hi Valerie, this recipe was not in an issue of the magazine but was an online exclusive recipe in October 2016. I hope this helps!