Quick and Easy Bucatini all’Amatriciana
- 12 oz thick-cut bacon, cut in 1/4-inch strips
- 2 tablespoons salted butter
- 1 large sweet onion, diced
- 3/4 teaspoon crushed red pepper flakes (use less if you want a not-so-spicy dish)
- 6 cloves garlic, minced
- 3 teaspoons Kosher salt
- 1/4 cup red wine
- (1) 28-oz can crushed tomatoes
- 1 pound bucatini (you can use another long, thick noodle like spaghetti if you can't find bucatini, but it's worth the search!)
- 1 tablespoon olive oil, for drizzling
- 1/2 cup grated parmesan cheese, plus extra for garnish
- 1/4 cup parsley, chopped
- In a large saucepan, add the bacon and saute over low heat. Cook until it's brown and crispy and has rendered a lot of fat. Keep the pan on the burner, but remove the bacon (using a slotted spoon), transferring it to a paper towel lined plate; set aside. Allow remaining bacon fat to stay in pan, you want that for the flavor.
- Bring the pan to a medium-heat; add the onions and crushed red pepper. Cook the onions until they are translucent; about 6 minutes. Add the garlic and salt and cook for another minute or sol just until the garlic has become fragrant. Add the wine and stir ferociously, scraping up any bits that may have stuck to the bottom of the pan. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for 25-30 minutes. Adjust the salt, as needed.
- When the sauce has been simmering for about 15 minutes, start cooking your pasta!
- Bring a large pot of VERY salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package - you want it just a little less than al dente.
- Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. Add in the olive oil, cheese, bacon, and parsley. Toss again to coat, stir in the butter, and serve at once!
Recipe by Baker by Nature at https://bakerbynature.com/quick-easy-bucatini-allamatriciana/