Recipes to fill you with delight. Sharing family recipes handed down to me from my Ma. And recipes I have collected and created along the way. Buon Appetito!
While on a holiday in Rome in 2015 we managed to meet up with my Sydney neighbours parents who live in Rome. They insisted taking us out to dinner at lovely locals restaurant known its authentic and traditional
dish of bucatini all’amatriciana and great pizza. O ‘Pazzariello Restaurant Pizzería rates a 4 out of 5 stars on Tripadvisor. https://www.tripadvisor.com.au/Restaurant_Review-g187791-d1832411-Reviews-O_Pazzariello-Rome_Lazio.html Also not too far from the
Castel Sant’Angelo for a evening stroll after dinner. https://www.rome.net/castel-sant-angelo. I cannot wait for another visit to Rome! We loved the dish so much that bucatini all’amatriciana has become a once a week staple at home accompanied by a nice glass of wine. My preference a glass of any reds from @pizziniwines/
When in Rome
Bucatini all’amatriciana
Bucatini all’amatriciana
Ingredients
- 60 ml(¼ cup) olive oil
- 125 g Guanciale, chopped ( if you cant guanciale you use pancett a as a substitute (my preference is free range nitrate free from any good organic butcher
- ½ tsp dried chilli flakes or ground chilli
- 3 garlic cloves, finely chopped ( optional)
- 800 g can chopped tomatoes, drained with liquid reserved, chopped or you can use fresh ripe tomatoes, if you do use at least 6 large
- 60ml (1/4 cup) white wine (Optional)
- Packet of bucatini
- finely grated pecorino, to serve
Heat oil in a large saucepan over medium heat. Add guanciale and cook for 4 minutes or until browned and crisp. Set aside. Keep some of the oil, and to the pan add chilli flakes, garlic and cook ( If using wine add at this stage and watch for it to reduce before you) Add chopped tomatoes. Reduce heat to low and cook, stirring, for 20 minutes or until sauce has thickened.
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserve about 125ml of water. Add pasta and cooking water to tomato sauce and cook for a further 2 minutes or until pasta is coated. Serve topped with pecorino. Enjoy!
Villa Ulivella 