What a great weekend. I spent the past 4 days in Nashville listening to live music, shopping and practically eating my way through the city. One of the best meals was the night we stayed in and made a pasta dish we found in Saveur Magazine - which I will be ordering ASAP - great magazine with fabulous recipes from all over the world! The dish called for Bucaatini pasta (spaghetti with a hollow center) but sadly, Whole Foods didn't have any - so we settled for regular spaghetti. Im sure the dish would have been the same, but I'm very curious about this strange pasta that is apparently so common in Italy - I feel like Italian restaurants in America have deprived me! It also called for guanciale - since I can't really pronounce it, nor do I know exactly what it is, the unadventurous side of us decided on pancetta. This is a great (and quick) pasta dish I plan on making many more times.
BUCATINI WITH SPICY TOMATO SAUCE
(Saveur Magazine)
3 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta, cut into 3⁄4" pieces
Freshly cracked black pepper, to taste
2 cloves garlic, minced
1 small carrot, minced
1⁄2 medium onion, minced
1⁄2 tsp. crushed red chile flakes
1 28-oz. can peeled tomatoes, preferably San Marzano, undrained and puréed
Kosher salt, to taste
1 lb. bucatini or spaghetti
1 1⁄4 cups grated Pecorino Romano
Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.
Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.
4 oz. thinly sliced guanciale or pancetta, cut into 3⁄4" pieces
Freshly cracked black pepper, to taste
2 cloves garlic, minced
1 small carrot, minced
1⁄2 medium onion, minced
1⁄2 tsp. crushed red chile flakes
1 28-oz. can peeled tomatoes, preferably San Marzano, undrained and puréed
Kosher salt, to taste
1 lb. bucatini or spaghetti
1 1⁄4 cups grated Pecorino Romano
Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.
Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.
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