Let’s Chow!

Buon cibo, buon vino, buoni amici – Unknown

When there’s a blizzard outside, having warmth, good food, wine, and company is priceless. A fireplace adds a nice touch as well. There are many foods that comfort the soul, but today’s choice is heavily influenced by my favorite person in the world who happens to come from Italy and knows a thing or two about pasta. Bucatini all’Amatriciana is a Roman dish that is very rich, but in a sensible and savory way that doesn’t weigh you down.  The Romans are well known for their conviviality and time well spent with friends and family, and these attributes are inherently well reflected in this dish.

Be prepared to indulge in a cornucopia of intense flavors: the underlying depth of onion and garlic, smoked aroma of pancetta, sweet and concentrated tomatoes, and boldness of the red wine…all lightly topped with aged and briny cheese. In the midst of this complexity, there is surprisingly an element of simplicity that is almost indefinable, but trust me, it exists. Perhaps this simplicity comes from the utmost importance of having quality ingredients – reputable pasta, San Marzano tomatoes, pure extra virgin olive oil, and the like. While ingredients are easy to swap and substitute, the final product is compensated as such. In other words, don’t skimp!

Bucatini all’Amatriciana Recipe

Preparation Time: 30 minutes
Serves 2

Ingredients

• 8 ounces dried bucatini pasta (preferably Divella brand)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, slightly crushed
• 1/2 medium onion, finely diced
• 4 ounces pancetta affumicata (smoked), chopped
• 14 ounces canned whole San Marzano tomatoes
• 1 chicken bouillon cube
• Salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup full body red wine (optional, but recommended)
• Grated Parmigiano Reggiano, to taste

Preparation

1. Bring large pot of water to boil for bucatini and cook according to package, approximately 6-7 minutes for al dente.  Salt water right before adding pasta. Meanwhile, begin to prepare garlic, onion, and pancetta.
2. Heat olive oil in saucepan to medium high heat. Add onions, garlic, and pancetta and sauté until onions are translucent and pancetta is lightly browned, about 4 minutes.
3. Add tomatoes to the pan and crush tomatoes with fork and wooden spoon. Add bouillon cubes, salt & pepper, and dried basil. Let sauce simmer over medium heat and reduce until nicely thickened, about 10 minutes. Add red wine and red pepper flakes and simmer for another 5 minutes.
4. Add pasta to sauce evenly toss to coat. Serve with freshly grated Parmigiano Reggiano to taste.

[Crushing tomatoes with fork and spoon...]

Tools

• Large stock pot
• Chef knife
• Sauté pan
• Wooden spoon
• Fork
• Colander
• Grater

Selina’s Notes

• During the summer, seasonal fresh chopped basil is preferred
• Red wine options can include full bodied wines such as Cabernet Sauvignon,  Zinfandel, Chianti, etc. The added benefit is that you can enjoy it during your meal!

Buon Appetito