- Italian pasta
This arrabiata sauce with bucatini is a bright and colourful rendition of the Italian classic. Great with crusty bread on the side.
1 person made this
- 55g (2 oz) pancetta, sliced into thin strips
- 15g (1/2 oz) butter
- 5 tablespoons extra-virgin olive oil
- 1/2 teaspoon finely chopped garlic
- 55g (2 oz) spring onion, finely chopped
- 2 (400g) tins whole plum tomatoes, drained and chopped
- 1/4 to 1/2 teaspoon dried red chilli flakes, or to taste
- salt to taste
- 3 tablespoons grated Parmesan cheese
- 15 fresh basil leaves, torn
- 450g (1 lb) bucatini pasta
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Put 4 tablespoons oil and the butter in a frying pan large enough to accommodate the pasta. Over a low heat, cook the onion gently, stirring occasionally, for some 2 minutes or so until softened.
- Add the pancetta and garlic and continue to cook, stirring occasionally, until the garlic and the pancetta start to brown but nowhere near crispy.
- Add the tomatoes, chilli, a touch of salt and stirring continuously to break up the tomatoes, combine together well with the pancetta onion mixture.
- Increase to a high heat and bring to boil, then reduce heat to low and simmer for some 20 to 30 minutes or so, stirring occasionally, while sauce thickens a bit.
- Meanwhile, for the pasta, pour 4 pints water into a large saucepan, add some salt and oil and bring to the boil over a high heat. Drop in the pasta, stirring well to mix and separate.
- When pasta is put on to boil, add torn basil to the sauce, turn up heat to medium and further thicken the sauce for some 5 to 8 minutes.
- When the pasta is cooked al dente, drain and add to sauce in frying pan. Add the grated cheese, stir and toss until the cheese and sauce is totally combined with the pasta. Taste for seasoning and serve immediately.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Buonissimi! I used fresh tomatoes instead of tinned. Thank you for the recipe.-04 Oct 2015
Bucatini also called Perciatelli is a thick kind of Spaghetti with the particularity of a hole running through the center. In Italian cuisine, it is commonly served with buttery sauces, pancetta, vegetables, cheese, eggs, and anchovies or sardines. This time we will try it with Tomato Sauce, Bacon and Pecorino Cheese through the famous dish: Bucatini all' Amatriciana.
- Bucatini Pasta (100g / 0.22lb / 1 handful)
- Bacon (40g / 1.4oz / 0.2 cup)
- Pecorino Cheese (5g / 0.2oz / 1 tsp)
- Olive Oil (20g / 0.7oz / 1.5 tbs)
- Sliced Onions (40g / 1.4oz / 0.3 cup)
- Minced Garlic (10g / 0.3oz / 1 tbs)
- Tomato Sauce (100g / 3.5oz / 0.5 cup)
- 1 Chili Pepper
- Heat the olive oil in a frying pan then add the bacon.
- Fry the minced garlic and when it turns into a frosty color, add the sliced onions.
- When the onions become tender, put the tomato sauce and simmer 10 to 15 minutes.
- In the meantime, boil the Bucatini in a large pot of salted water (approximately 10g of salt in 1L of water)*
- Put the Bucatini in the frying pan and mix well. If feels dry, add some water or reserved pasta water.
- Place on a plate and sprinkle with Pecorino cheese to finish. You can serve.
Authentic Bucatini all’Amatriciana – Romans, Lend Me Your Pork!
“ Romans….lend me your pork!” This is it! The bomb! The master pasta mother-load! In my world, there is no other pasta than Bucatini all’Amatriciana (except for maybe Pasta alla Carbonara). This classic dish from the Eternal city was first presented to my lips when I was just a boy and we would spend time in Rome over the summer months (don’t worry, this isn’t gonna be one of those Dr. Evil, summers in Rangoon stories….) but I’ll never forget the first time I was old enough to appreciate it and I looked at my mom and practically yelled
, “HOLY….what is this. ” Of course, having Bucatini all’Amatriciana from it’s birthplace is a lot different than having it anywhere else and I have grown to truly appreciate all of it’s ingredients, the preparation and the diligence to make it all come together (I’m totally exaggerating this by the way, it’s not that hard but I just wanted to build up some drama for my favorite pasta dish). The name of the dish was originated in the town of Amatrice within the region of Lazio, where Rome resides and the greatest soccer team ever is hailed, S.S. LAZIO and the other team of the city A.S. Roma is a bunch of imposters and frauds led by their captain-diva Francesco Totti (I am totally objective about this too by the way). Ok…I’m getting away from the story a little bit…
The true Bucatini all’Amatriciana, like many other Roman favorites, includes guanciale (a cured pork) and pork in general is a favorite of the Italian capital. However, guanciale can be difficult to find here in the States and you may only come across it in Italian specialty stores (aka “Salumeria”) and markets. Because of this, pancetta is the best and closest substitute for guanciale, but make sure it’s Italian pancetta as many imitations don’t provide the same flavor or texture. Also, don’t settle for another long pasta like spaghetti or linguine (and certainly not fettuccine). If you can find it, buy the bucatini as it’s thickness allows the sauce to enter the pasta through it’s hallowed center at the ends and the ingredients hang on well to the pasta itself. However, unlike many Italian dishes, there is no garlic in this pasta. I know, I know you’re saying….”what you talkin’ about Willis?” but the truth is, this slightly spicy recipe gets it’s flavors from a hardy helping of onions, peppers, guanciale/pancetta, and Pecorino Romano, hey – it’s a Roman dish, of course we’re using Pecorino – where’s your head. You know the saying, “when in Rome….“.
When preparing Bucatini all’Amatriciana, buy 1 thick cut (1/4 of a pound) of guanciale or pancetta and cut into chunks and leave some of the fatty parts on as they provide a great deal of flavor to the sauce. I usually trim some of the fat off for my wife since she finds it aesthetically unappealing, but definitely leave some on because you don’t want to lose that flavor (trust me!). The sauce itself is a sweet and yet spicy mixture of onions and tomatoes coming together with peperoncino (hot dry Italian pepper and if you can’t find one, a habanero chili pepper will work as well), some chili pepper flakes, and Pecorino Romano that you actually add into the sauce while it’s cooking (I know, cooky-crazy hunh? Oh those Romans…..MAXIMUS. ). In all honesty, I’m not one for “hot” and “spicy” dishes as most Italian sauces are fairly mild with the exception of Arrabiata and Fra Diavalo, but this one fits nicely between mild and hot and provides enough tanginess that it just melts in your mouth!
When it comes to selecting a Vino Rosso for this meal – I like to go with the big boys! Obviously I don’t have the luxury of splurging to buy a bottle of Barolo or Brunello for every meal (though I wish I did!), but in this instance I would absolutely say, “live a little”. I think the Brunello actually tastes better with the Bucatini all’Amatriciana but you can’t go wrong with the Barolo either. The local flavor is the delightful Cesanese from the Lazio region but when can you go wrong with a Brunello or Barolo? Anyone. Yeah, that’s what I thought. So here it is below, my personal favorite – from Paggi Pazzo, “are you not entertained. ”. Buon Appetito!
The two main Italian versions of Puttanesca
Whatever its origins, puttanesca is a very popular pasta dish. The original Neapolitan ingredients are simple but flavourful fresh peeled tomatoes, capers, black olives, garlic, oregano and sometimes peperoncino. The original recipe from Naples, the capital of Campania, doesn’t actually include anchovies.
That version, apparently, comes from Lazio where they replace the oregano with parsley and anchovies and sometimes use green instead of black olives. Both recipes are simple to make and very tasty.
Amatriciana (Guanciale, Tomato, and Pecorino Romano)
This simple but delicious sauce is named for the town of Amatrice, in the mountainous northeastern panhandle of Lazio, near Abruzzo and the Marche. It seems incredible for such an easy, humble sauce, but this is one of the dishes self-appointed purists (read fanatics) will fight over to the death, or at least death by boredom. You have to use spaghetti or bucatini, they say—nor is it that simple, since there are spaghetti-only and bucatini-only factions. No cheese but pecorino is permitted. And woe betide you if you use pancetta in place of guanciale.
There is, however, some room for individual expression. Some cooks use onion and chile, some not. A few swear by a splash of white wine "to cut the fat."
The pecorino should ideally be that made in Amatrice or Abruzzo or Sicily, milder and fattier than pecorino romano, but pecorino romano is certainly what you'll find used in Rome. (Pecorino romano is a kind of cheese from a large designated area that includes the entire Lazio and Sardegna regions and the province of Grosseto in Tuscany, not just Rome it is widely available in the United States.) Parmigiano is not used in amatriciana it's made with cow's milk, and Rome and its mountainous hinterland is traditionally a land of sheep, after all. The shepherds of yesteryear, who spent months in the hills with their flocks, would make this flavorful dish for themselves. You can imagine that they were not worried about someone calling the food police if they grabbed a piece of pancetta instead of guanciale or one kind of sheep cheese instead of another. But they would never have used smoked bacon, which is not part of their tradition.
Like many rustic, simple sauces that have found immortality on trattoria menus throughout Italy (and beyond), this dish is only as good as its ingredients. Take the tomatoes. The rugged mountainous area of northeastern Lazio where Amatrice is located was never great tomato-growing territory, or at least not for most of the year, so it was normal to use canned or jarred tomatoes. But the most delicious amatriciana I've ever tasted was made by Oretta (of course) at her house about halfway between Rome and Amatrice with tomatoes from her garden. After her ecstatic guests had practically licked their plates, she announced with an air of regret that this delicious dish was "not really l'amatriciana" because she had used fresh tomatoes. She later revised the statement to the more reasonable pronouncement that if you have a basketful of gorgeous San Marzano tomatoes from your garden, of course you should peel and seed them and make the sauce, and handed me a jar of her home-canned tomatoes to use in the winter. Whether you use fresh or canned, the result is a red sauce studded with bits of lightly fried pork, but you don't want it too red. The pasta and guanciale should be coated with a thin mantle of sauce, not hidden. Don't let the gloppy, oversauced trattoria version be your model. The cheese is sharp and salty, but, again, don't use too much.
Many people consider onion a deviation from the sacred original, but hardly anyone thinks it doesn't taste good. In fact, it is delicious. If you use it, add a small chopped onion to the guanciale fat and sauté until transparent, then add the tomato.
Wild boar ragu is nearly always served with pappardelle, or sometimes tagliatelle. I used dried pappardelle that I got earlier this year on a visit to Campofilone in Le Marche region. Campofilone is famous for its fine egg pasta called maccheroncini di Campofilone. However, many of the pasta makers there also make other types of egg pasta. This pappardelle came from a company called Pasta Marilungo.
- 4 Tablespoons Olive Oil
- 1/3 Cup Minced Onion
- 3 Garlic Cloves, Peeled & Minced
- 12 Cleaned Clams
- 1/2 Cup Dry White Wine
- 1 1/2 Cups Seafood Stock
- 3 Cups Pureed or Chopped Tomatoes
- 12 Sea Scallops
- 20 Cleaned Mussels
- 12 Large Shrimp, Cleaned
- 1/2 Pound Fresh Squid, Cleaned & Chopped
- 1/4 Cup Chopped Fresh Parsley
- Salt & Pepper
- Red Pepper Flakes
- 1 Pound Spaghetti Or Pasta Of Choice
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
How would you rate Cacio e Pepe?
This was excellent. So easy and always items you would most likely have at home
Least ez6 past3 recipe ever
This is an excellent recipe. Despite criticisms in the comments regarding how true this recipe is to its "traditional" roots, this version is simple and delicious. I have a few suggestions - your cheese should be ROOM temperature before you use it. Cold cheese - especially parm - seems more prone to clumping. I learned this after trial and error!! I have seen the ST show recommendation of 70Romano/30Parm, and that seems a matter of taste. I am partial to the 100 % Romano version. Also, I do heat the pepper (coarse ground) for a minute or so before adding the butter - this tends to bring out the flavor of the pepper. Not on a high heat - just enough until you smell the pepper fragrance. THEN add the butter. And yes, I do add a splash of olive oil right before I add the pasta. Why? Because I like the taste. Lastly, someone below commented that you should NOT put the pasta in a strainer and instead should remove it from the water with tongs or a pasta spoon. YES YES YES. Good advice. No strainer.
I also have been craving this dish since watching the Stanley Tucci show . I followed these instructions using. 70 pecorino/30 parm and thought it was fantastic! Will try the gran pandano next round! Fabulous!
Easy to make, excellent with fresh pasta and tasted authentic. I think I'll try the suggestion using some white pepper with the black pepper and my arm did get tired stirring but it was worth it.
This was simple and delicious! As someone who loves to cook I can’t believe I hadn’t tried it sooner.
I saw the Stanley Tucci show and immediately wanted to try this dish and I knew BA would not disappoint. I've made it twice now, tried the recipe as written and tried the 70/30 formula listed below as seen on the ST show. Frankly the BA recipe was better for my palate because the saltiness of the parmesan compliments the pepper so well. Thank you BA. it's become one of my favorites.
So good and simple. Just an easy, elegant side dish for all kinds of plates!
The restaurant being featured on Stanley Tucci is Bistro64 – he used 70% Pecorini and 30% Parmesan.
Not quite the same recipe as Stanley Tucci featured on his four pastas of Rome but fabulous nonetheless!
This was delicious and very easy to make! I will definitely make it again - the only change I’ll make in the future is to add some freshly ground pepper on top of the pasta after putting it in the bowls.
I followed the recipe almost exactly (except I added quite a but more ground black pepper before serving and also added some freshly ground white peppercorns). The Casio e Pepe was perfect! This is my new go to pasta for all occasions! Heartily recommend this recipe.
Spaghetti Puttanesca Recipe
TRADITIONAL ITALIAN RECIPE: Spaghetti Puttanesca ( in italy known as Spaghetti ALLA Puttanesca ), literally "spaghetti at the whore style or in the garbage style" is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century.
The Spaghetti Puttanesca Recipe has some very typical ingredients widely used in Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic.
No-one know exactly who invented this recipe / dish, but various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s Ferito a Morte (Mortal Wound), a 1961 Italian novel which mentions "Spaghetti Puttanesca come li fanno a Siracusa (Spaghetti Puttanesca as they make it in Syracuse)".
The sauce became popular in the 1960s, according to the Professional Union of Italian Pasta Makers.
The 1971 edition of the Cucchiaio d’argento (The Silver Spoon), one of Italy's most prominent cookbooks, has no recipe with this name, but two which are similar: The Neapolitan spaghetti alla partenopea, is made with anchovies and generous quantities of oregano while spaghetti alla siciliana is distinguished by the addition of green peppers. Still again there is a Sicilian style popular around Palermo that includes olives, anchovies and raisins.
The sauce alone, Puttanesca Sauce, is called in italian 'Sugo alla Puttanesca'.
There are many recipes for this famouse dish, so the puttanesca recipe may differ according to preferences for instance the Neapolitan Puttanesca Recipe is without anchovies, unlike the popular in Lazio Puttanesca Recipe, where chili peppers are sometimes added. In most cases, however, the Pussanesca sauce is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic).
Traditionally, the puttanesca sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.
Chopped garlic and anchovies (omitted in the Neapolitan Puttanesca recipe ) are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and pours it over spaghetti cooked al dente. The final touch is a topping of parsley.
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