Mario Batali's Bucatini All'Amatriciana
Jan. 30, 2007 -- (Bucatini With Bacon and Tomato)
Prep time: 15 mins.
Cook time: 23 mins.
Serves 4
Ingredients
¼ cup extra-virgin olive oil
12 ounces thinly sliced guanciale, pancetta, or good bacon
1 red onion, cut lengthwise in half and then into ¼ inch thick half-moons
3 cloves garlic, sliced
1½ teaspoons hot red pepper flakes
2 cups Basic Tomato Sauce (below) or 1 jar of prepared sauce + ½ cup water
1 pound Barilla bucatini
Freshly grated Pecorino Romano cheese
Directions
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
2. Meanwhile, in a 10-to-12-inch saute pan, combine the olive oil, bacon, onion, garlic and red pepper flakes; set over low heat and cook until the onion is softened and the bacon has rendered much of its fat, about 12 minutes.
3. Drain all but ¼ cup of the fat out of the pan. Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
4. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions specify, until very firm; drain.
5. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated Pecorino Romano cheese.
Basic Tomato Sauce
¼ cup extra-virgin olive oil
1 Spanish onion, chopped in ¼-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
½ medium carrot, finely shredded
2 (28-ounce) cans of peeled whole tomatoes, crushed by hand and juices reserved
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, cook until soft and light golden brown, about 8 to 10 minutes.
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt to taste.
Note: Sauce holds 1 week in refrigerator or up to 6 months in freezer.
Inspired by Kristin Davis, recreated by Mario Batali