Bucatini Amatriciana - Gino's traditional Roman pasta
It's not really rock 'n' roll - it's not an Ozzy Osbourne eyeliner sort of thing, you've gone for a smokey eye, that's a very different look!
Tomorrow is the Ides of March - a traditional date in the Roman calendar marking the death of Julius Caesar and the gateway to spring. Gino's in the kitchen marking the occasion with a dish he tasted on his last visit to Rome, and in his opinion, the best pasta recipe to come out of Rome!
Bucatini Amatriciana is a simplistic dish with onions, pancetta and white wine - perfect for the whole family to feast on tonight.
500g dried Bucatini2x400g tinned chopped tomatoes1 large red onion, finely sliced250g diced pancetta or guanciale (cured pig cheeks)100ml dry white wine½ teaspoon of dried chilli flakes4 tablespoons olive oil3 tablespoons freshly chopped flat leave parsley100g freshly grated Pecorino RomanoSalt to taste
In large frying pan or a wok, over a medium heat fry the onions in the oil for 10 minutes, stir occasionally with a wooden spoon. Add in the chilli and the pancetta and continue to cook for a further 5 minutes. Pour in the wine and cook for a further 2 minutes allowing the alcohol to evaporate.
Pour in the chopped tomatoes, stir well and gently simmer for 10 minutes with the lid off, stir every couple of minutes. Once ready, season with salt, remove from the heat and set to one side.
In a large saucepan, cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.
Once the pasta is cooked, drain and tip back into the same pan where you cooked it.
Pour over the Amatriciana sauce with the parsley; stir all together for 30 seconds allowing the flavours to combine properly.
Serve immediately with Pecorino cheese sprinkled on top.