Page 47 - 2019TOHCookbook

DESIO | SHREWSBURY, MA | SERVES 4
This dish, while using simple ingredients, is delicious, with great depth of flavor. It is a little bit spicy, and a little bit smoky. It is my favorite Father’s Day meal, served with a crusty Italian bread.
INGREDIENTS
1⁄4 cup extra virgin olive oil
12 oz. guanciale, pancetta or bacon
1 red onion, cut lengthwise in half then into 1⁄4 inch thick half-moons 3 cloves garlic, sliced
1 1⁄2 tsp. hot red pepper flakes
2 cups basic tomato sauce
1 lb. bucatini
Freshly grated Pecorino Romano
INSTRUCTIONS
1. Bring 6 quarts of water to a boil in a large pot, add 2 tablespoons salt.
2. Meanwhile, in a 10 to 12-inch sauté pan, combine the olive oil, guanciale, onion, garlic and red pepper flakes, set over low heat and cook until the onion is softened and the guanciale has rendered much of its fat.
3. Drain all but 1⁄4 cup of the fat out of the pan. Add the tomato sauce, turn up the heat,
and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
4. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
5. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated Pecorino.
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BUCATINI ALL’AMATRICIANA