Bucatini all’ Amatriciana by Giselle Stafford
I’ve been making this for years, it’s a stock pasta sauce in our house and I love it!
I think, originally I saw this uber-simple sauce in Antonio Carluccio’s cook book – Passion for Pasta … Then I added the basil, puree, wine and pepper cos I think it adds something to it. However, without these, it’s still a stunning sauce!
The amounts are rough, I don’t check anymore!
You will need
glug of olive oil
half a white onion finely chopped
(best) Guanciale, (next best) cubes of pancetta (when nothing else) Bacon! In small cubes or in the case of bacon, strips. To taste – I think I use either a blister pack of pancetta or a similar amount of guanciale when I have it. (a couple or three slices)
1 small chilli, seeds removed and finely minced or some dried chilli flakes to taste.
1 400g tin of chopped tomatoes or same of passata (your own would be the best) Depends on whether you want it smooth or not.
1 scant tablespoon tomato puree (concentrate)
half a dozen basil leaves ripped up.
glug of red wine if the sauce gets too thick.
Bit of fresh ground pepper no salt.
Bucatini spaghetti (The one with the hole through the middle)
Grated hard cheese.
What to do
Put the water on for the spaghetti.
Heat some oil in a non-stick saucepan. Add the onion and guanciale (or whatever you’re using)
Add the chilli.
Stir and keep gently cooking until the onion is translucent and guanciale has gone thru the translucent stage and is starting to colour. Try not to let the onion caramelise.
Add the chopped tomatoes or passata, stir.
Add the tomato puree, stir.
After a few minutes add the basil.
Season with the pepper.
Simmer for as long as you want – usually for the time it takes to make it until the bucatini is ready.
Add the drained bucatini to the sauce and stir through thoroughly.