Bucatini with amatriciana sauce

Yield: 4 Servings

Measure Ingredient
12 ounces Packaged Bucatini
2 ounces Bacon
2 ounces Smoked bacon
1 Onion
2 Chilies
1 tablespoon Romano cheese
2 tablespoons Olive oil
1 ounce Butter
14½ ounce Peeled tomatoes

Date: Tue, 4 Jun 1996 17:08:25 -0400 (EDT) From: Ray Orosz <a004075t@...>

For now, here you have three recipes shamelessly swiped from the web.

Source: TASTY AND EASY RECIPES OF MEDITERRANEAN DIET This is one of the most famous dishes of the Italian cuisine. The traditional recipe is by the sheperds of Abruzzo. Its name comes from a small town, named Amatrice, from which it came to conquer the tables of Italy and of the gourmets of the world.

Time required: 30 minutes Recommended wine: a light, tasty red (Aglianico del Vulture or Piedirosso), served at room temperature. 4 servings.

1. Peel and finely slice the onion. Cut the bacon and the smoked bacon into small pieces. In a saucepan combine onion, bacon and smoked bacon with olive oil and butter.

2. Fry slightly over low heat till onions have dried up and bacon got crisp.

3. Add drained tomatoes and crush them with a fork. Add chili and salt.

4. Cook the sauce over medium heat for 20 minutes.

5. Meanwhile, in a large (5 quart) stockpot bring the water to boiling, then add salt and cook the Pasta "al dente" according to the package directions.

6. Drain the Pasta in a colander and put it into the saucepan; add the romano cheese and toss till bucatini is well coated.

7. Serve immediately. Sprinkle each serving with grated Romano cheese.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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