Bucattini all'amatriciana

Yield: 4 servings

Measure Ingredient
\N \N By Jack Denton Scott; Bantam paperback- no ISBN;
1968 eaches (8th printing- 1973)


This is a famous dish in Rome, where nearly every good restaurant offers it with pride. It is said to have originated in the Abruzzi region, known for its lusty but simple dishes, although I never found it there. It should be made with the cheek of a young pig, using all of the lean and half of the fat. Often it is made with a small hot red pepper chopped in, but as I had it in Rome, a sweet pepper was substituted and bacon was used rather than pork cheek. 2 small white onions, chopped 2 pounds fresh tomatoes, 1 sweet red pepper, chopped peeled and diced ¼ pound salt pork, diced Liberal amount of milled 3 tablespoons olive oil black pepper 8 slices of bacon, diced 1 pound bucatini (thin 4 cups (one 2-pound can) macaroni) Italian plum tomatoes or, 2 tablespoons butter ½ cup grated Romano cheese Saute onions and pepper with salt pork in the oil until pork is nearly crisp but not too hard; stir, add bacon, and cook for 5 minutes. Blend in tomatoes, mill in pepper, and stir. Taste for seasoning. If salt is needed, add to taste, but salt pork and bacon should make it sufficiently salty. Stir well and simmer, uncovered, for 40 minutes. Cook bucatini al dente, drain. Place in a bowl with the butter, toss, add the cheese, mill in black pepper, and toss again. Serve pasta in individual hot bowls, with a liberal spooning of the sauce over each portion. Serves 4 to 6.

Submitted By SALLIE KREBS On 03-11-95

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