Bucatini, the thick spaghetti-like pasta with a hole running through it is the perfect pasta for Bucatini all’Amatriciana, the simple, flavorful tomato sauce which legend has it is from the town of Amatrice in Italy. The noodles (which by the way, the word bucatini comes from the Italian word buco, meaning “hole”) soak up the flavorful sauce and what many people love is the fact that the sauce actually runs through the hole, imparting additional flavor. Enjoy chef’s recipe – it is one of his favorites and his children love it! What kid wouldn’t love spaghetti with holes?
- 2 Tbsp. extra-virgin olive oil
- 4 oz. guanciale, pancetta, ¼” dice
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. freshly ground black pepper
- 3/4 cup minced shallot
- 2 cloves slivered garlic
- 32 -oz. PASTA REA Marinara Sauce
- 1 Tbsp Sea salt
- 12 oz. PASTA REA bucatini
- 1/4 cup finely grated Romano Cheese
- Heat oil in a large heavy skillet over medium heat. Add guanciale or pancetta and sauté until crisp and golden, about 4 minutes.
- Add red pepper flakes and black pepper; stir for 10 seconds.
- Sauté shallots and garlic in oil with peppers, stirring often, until soft
- Add PASTA REA Marinara, reduce heat to low, and cook, stirring occasionally about 15-20 minutes.
- Meanwhile, bring 1 gallon of purified water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until al dente
- Drain, reserving 1 cup of pasta cooking water
- Add drained pasta to sauce and toss vigorously until well coated.
- If needed slowly add the 1/2 cup of the reserved pasta water or as much as needed and cook until sauce coats pasta
- Stir in ½ the amount of cheese
- Pour pasta out onto warmed bowls and garnish with remaining cheese