Being Italian, I feel like red sauce flows through my blood; I seriously cannot get enough of the stuff. And while I've practiced many different variations on the classic red sauce in the kitchen, there is one that I am dying to try next- Mario Batalli's Bucatini all'Amatriciana- a mouthful, I know, but so delicious to say. I used to eat pounds of this stuff in Roman Trattorias while I lived there two years ago and fell in love with it all over again at Batalli's restaurant Lupa while I was in NYC over the holidays. I can't wait to make it for myself, considering I could alway use a little extra spice in my cooking. Keep reading after the jump to see the full recipe so you can make it for yourself too! File as delish.
Basic Red Sauce (makes 4 cups)
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, chopped in 1/4 inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves (or 1T dried)
- 1/2 medium carrot, finely shredded
- 2 (28 oz.) cans peeled whole tomatoes, crushed by hang and juices reserved
- In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown (8-10 min.)
- 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 it's fairly thick.
- Season with salt and you're done!
Bucatini all'Amatriciana (serves 4)
- 3/4 pound pancetta, thinly sliced
- 3 garlic cloves, sliced thin
- 1 red onion, halved and sliced 1/2in. thick
- 1 1/2 teaspoons hot red pepper flakes
- Salt and fresh ground pepper
- 1 1/2 cups basic tomato sauce
- 1 lb. bucatini
- 1 bunch of flat leaf parsley, leaves only
- Pecorino Romano (for the top)
- Bring a large pot of water to a boil and add 2 tablespoons of salt.
- Place the pancetta slices in a saute pan in a single layer and cook over medium-low heat until most of the fat has been rendered, turning occasionally.
- Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes.
- Return the pancetta to the pan with the vegetables and cook over medium-high heat for 5 minutes or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add the tomato sauce and reduce the heat. Simmer for 10 minutes.
- Cook the bucatini in the boiling water according to the package directions. Drain the pasta and add it to the simmering sauce.
- Add the parsley leaves, increase the heat to high and toss to coat.
- Divide the pasta among warmed bowls and top with freshly grated Pecorino cheese. Enjoy!
[Images via: Pinterest, recipe via Mario Batalli]