This might be my favorite pasta dish yet. It really always has been, but this was the first time making bucatini all'amatriciana myself. The sauce is smoky and spicy. The bucatini is the perfect vehicle for sauce and the pecorino adds a sharp, salty element. I probably could have eaten the whole batch in one sitting to be completely honest. It only takes about half an hour from start to finish (maybe less even), so this is a great option for the busy holiday season. This time of year, it is way more fun spending time hanging out with family and friends than slaving away in the kitchen.
And if you do hang out in the kitchen, why not bake some cookies instead! We are excited to share some cookie recipes soon, but in the meantime check out the archives for some holiday baking inspiration (these were my favorites from last year).
To balance out the pasta, cookies, and the cocktail recipe that I'll be sharing on Friday, I will also share my experiences with the Dr. Oz 3-day cleanse either this weekend or early next week. I had been wanting to try a cleanse for quite awhile, and my schedule made it possible for me to do it this week (though I've been dying over all the delicious food my blogger friends are sharing for Thanksgiving!). Cleanses seem to be popular, so I wanted to do one so that I could provide you all with some insight in case you decided you wanted to try a cleanse either now, post-turkey feast and in advance of the full holiday madness, or at the New Year to detox from the holiday madness. So, check back to see how the cleanse went (I'm only on day 2 now, so hopefully I survive to tell you about it)!
Bucatini all'AmatricianaFrom The Italian Dish
3 ounces pancetta, cubed
1 tablespoon extra virgin olive oil
1/3 cup finely chopped onion
1/4 teaspoon red hot chili pepper (or to taste)
1/4 cup of dry white wine
1 cup canned whole tomatoes and juice, crushed (use San Marzano if you can)
8 ounces Bucatini pasta (or spaghetti)
1/2 cup freshly grated Pecorino cheese
salt to taste
Bring a large pot of well salted water to a boil.
In a large pot or Dutch oven, cook the pancetta over medium heat for several minutes until crisp but not brown. Remove the pancetta with a slotted spoon and reserve, but leave the fat in the pan. Add the olive oil, onions and chili pepper and cook for several minutes until the onions are just soft but not browning.
Add the white wine and cook for one minute. Add the tomatoes, using your hands to crush them (you want it to be a bit rustic) and the juice and reserved cooked pancetta (I added mine at the end so it would be crispy) and cook over medium low heat, uncovered, for 15 minutes. You want most of the liquid to cook off.
Meanwhile, cook the pasta until still a little firm. With tongs, remove the pasta from the boiling water and place right into the tomato mixture. Thoroughly coat the pasta with the tomato mixture. Turn off heat and add the cheese, tossing well. Taste for salt and add if needed. Serve immediately and pass extra Pecorino around. The Italian Dish says to be sure to serve a big red wine with this dish and I couldn't agree more.