CHICOPEE, Mass. (Mass Appeal) - Bucatini All'Amatriciana is a delicious, simple italian recipe, so easy that you won't have to "labor" on Labor Day! Mike Zulch from Sal's Bakery and Cafe in Springfield showed us how to make this classic dish!
- Extra-virgin olive oil
- Fresh basil leaves
- 8 ounces pancetta, cut in 1/4-inch strips
- 2 large shallots, cut in 1/2-inch dice
- 1/2 to 1 teaspoon crushed red pepper flakes
- Kosher salt
- 2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
- 1/2 cup of cream
- 1 pound bucatini or perciatelli
- 1/2 cup grated Parmigiano-Reggiano, plus extra for garnish
- Coat a large saucepan with olive oil.
- Add the pancetta and sauté over low heat. Cook until it is brown and crispy and has rendered a lot of fat.
- Bring the pan to a medium heat and add the shallots, basil, and crushed red pepper. Season generously with salt, to taste.
- Cook the shallots until they are translucent.
- Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 15 minutes, tasting periodically. Adjust the salt, as needed. When sauce is done, stir in the cream.
- Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook.
- Drain the pasta, then mix with the sauce. Add cheese on top.