When I was a kid, we used to go to this Italian restaurant that served your drinks in a mason jar with bucatini as a straw. My sister and I thought it was the coolest thing ever. Years have gone by, and I still think bucatini is cool. I mean, come on, it has a hole in it, and it has the best bite when it’s cooked properly. It’s just so much fun to eat.
So when I saw it on the menu at a restaurant in Chicago -we were there last month visiting friends – I knew I just had to order it. The dish itself was fairly simple. The sauce was comprised of pancetta, sweet onion and tomato, which was seasoned to perfection.
I knew I wanted to replicated it at home, so I double checked the menu’s description and then did a quick search of the dish. It turns out that it was based on a regional Italian speciality – Amatriciana sauce. The sauce commonly features guanciale, which is a little bit hard to come by in our area. The restaurant had substituted pancetta, so I did, too.
And, the recipe turned out just as great – maybe even better than – as the restaurant.
- 1 16-ounce package bucatini pasta
- 8 ounces thinly sliced pancetta
- 2 cups chopped sweet onion
- 2 garlic cloves, minced
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarse salt
- 1/2 cup dry white wine
- 1 28-ounce can petite diced tomatoes
- Grated pecorino romano cheese, for serving
- Cook pasta according to package directions for al dente in a large pot of salted water.
- In a large skillet, heat pancetta over medium-high heat. Partially rendering the fat – about 5 minutes.
- Add onion and continue cooking, stirring frequently, until fat has completely rendered from pancetta – about 10 minutes.
- Remove pancetta and transfer to a cutting board. Roughly chop before returning to pan.
- Add garlic and seasonings to pan, cooking for an additional minute.
- Add wine and allow it to cook off, stirring occasionally, about 5 minutes.
- Add tomatoes and simmer until pasta is cooked.
- Toss drained pasta with sauce and top with pecorino romano cheese when serving.
*You can substitute a heaping tablespoon of Italian herbs for the basil, parsley and oregano.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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