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| Bucatini all'Amatriciana |
| Bucatini all'Amatriciana a zesty tomato sauce, with guanciale or pancetta comes from the town of Amatrice in central Italy. |
Origin: Italian
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Ingredients:
1 pound COLAVITA Bucatini or Spaghetti, cooked according to package directions
1/2 cup COLAVITA Extra Virgin Olive Oil
1/4 pound pancetta or guanciale, diced*
1 hot pepper (such as a jalapeno) seeded and finely diced, or 1/2 teaspoon red pepper flakes
1 pound ripe tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1 cup freshly grated Pecorino Romano cheese
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Preparation:
Heat the oil in a large skillet, add the pancetta and cook until it browns slightly, stirring occasionally. Add the pepper and saute a minute, then add the chopped tomato; cook stirring until the tomato breaks apart to form a sauce. Add the bucatini; turn it in the sauce until it is well coated. Place in mounds in heated bowls and season generously with the pecorino. Serves 4 - 6
Per Serving: 564 Calories (41.7% from fat); 26g Fat (6g Sat, 16g Mono, 2g Poly); 21g Protein; 61g Carbohydrate; 3g Dietary Fiber; 33mg Cholesterol; 745mg Sodium. Food Exchanges: 4 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable 4 Fat.
*Italians traditionally make the sauce with guanciale, a salt-cured pork jowl. It is similar to pancetta, but not as lean. Pancetta is a fine substitute. Bacon is not a good substitute as it is smoked.
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