This delicious recipe for Bucatini All'Amatriciana is courtesy of Michael Tucker and was adapted from the New York Times.
The Martha Stewart Show, July Summer 2008
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons butter
- 1/2 pound guanciale, cut into 1-by-1/4-inch pieces
- 1 yellow onion, thinly sliced
- 1 small clove garlic, sliced
- 3 cups (from about one 28-ounce can) canned whole plum tomatoes, preferably San Marzano
- 1/2 teaspoon crushed red pepper flakes
- Coarse salt
- 1 pound bucatini pasta
- 1 1/2 cups freshly grated aged pecorino cheese, plus more for serving
- Heat oil and butter in a large skillet over medium heat. Add guanciale and cook, stirring, until barely beginning to brown. Add onion and garlic and cook, stirring, until translucent.
- Crush tomatoes and add to skillet. Cook, crushing tomatoes with the back of a spoon, until sauce has thickened, about 15 minutes; season with red pepper flakes and salt.
- Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 5 minutes. Drain and transfer to skillet. Return skillet to heat and fold pasta and sauce together until heated through, about 5 minutes. Remove from heat. Fold in 1 1/2 cups cheese; season with salt and serve immediately with more cheese, if desired.
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