Bucatini Amatriciana Recipe

 

BUCATINI AMATRICIANA

Pasta all' Amatriciana (or matriciana) is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice. The basic ingredients are basically three: pecorino, guanciale and tomato sauce. The most traditional pasta forms that the Amatriciana Sauce, are : Bucatini, Spaghetti, or Rigatoni. This pasta dish along with Spaghetti Carbonara, and Cacio Pepe are the 3 famous pasta dishes of the Roman Culinary Repertoire. Of these three famous Roman Pasta Dishes, Pasta all'Amatriciana is the easiest to perfect and the only one of the three in which you can make the sauce before serving the pasta, as well as being able to make a large portion of sauce, refrigerating it, and being able to use it for several days, whereas Carbonara and Cacio Pepe have to be eaten immediately, and can not be made ahead of time. These are the advantages that Past all'Amatriciana has over Pasta Carbonara and Cacio Pepe.

Basta !

PASTA AMATRICIANA

INGREDIENTS :

1 pound Bucatini, Spaghetti, or Rigatoni pasta 

120g / 4½ oz guanciale (cured pork jowl)

6-7 San Marzano tomatoes

100g / 3½ oz grated Pecorino Romano Cheese

½ glass dry white wine

1 tablespoon extra virgin olive oil

Salt

Black pepper

PREPARATION : 

Fill a large pot with water, add salt and bring it to the boil.

In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.

Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.

Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.

Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

And ITALIANS TOO !

RECIPES SUNDAY SAUCE - MEATBALLS - AMALTRICICAN

ITALIAN SOUPS - PASTA - LASAGNA

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Ronzoni Sono Buoni Macheroni Pasta

RONZONI

MEZZE RIGATONI

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"Ronzoni Sono Buoni," if you are Italian and grew up in the New York area in the great decades of the 1960's and or 70s you know the slogan. We Italians do love our pasta, we're weened on it! Pasta is the main staple of our diet. Many are fanatical about and love it so, they insist on having it several times a week. I'm one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool), in Minestrone's, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit of butter and Parmigiano when we were just toddlers  and every so often I have to pick up a box of Ronzoni Pastina, as I love and crave it still, and of late as with many my age, you start craving things you loved as a child, thus my stints with PASTINA ."Ronzoni Sono Buoni," it means, Ronzoni is So Good, and that it is. This brand of  Pasta, born in New York City at the turn of the 20th Century has been a mainstay of not only Italian-Americans of the East Coast but, for all. For years before the surge of many a imported pasta product in the U.S., Ronzoni, was not the only game in town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni dominated the market and though I don't have stats, I would wage to say that 85 to 90 % of all commercial pasta sold in the New York, New Jersey, and Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other Ronzoni pastas I ate over the years, starting with Pastina as a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs, Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back memories of my mother who loved them. We had them often, along with Lasagna made with Ronzoni Lasagana. You don't see Stuffed Shells around that much any more, they used to be on many a restaurant and even more home menus. There popularity has waned, but every once and a while I'll pick up a box of Ronzoni large shells, just for the purpose of bringing back those memories of mom making them and me loving them as  a child. I'll make a batch of tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and Parmigiano, bake them in tomato sauce, and "Voila" Stuffed Shells of days gone by. I do the same with a Pastina as I still love the dish so, dressed with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid again!” Yum, delicious little pleasure you can whip up in minutes and bring back visions of your youth. All with some butter, Parmigiano and a box of Ronzoni Pastina. That's Ronzoni, every bit a part of my life and youth as a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it's so good!”

SPAGHETTI

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SEGRETO ITALIANO

SECRET ITALIAN RECIPES

SALSA SEGRETO

FAMOUS PASTA SAUCE

RECCIPE

Of GINO'S

NEW YORK


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