Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: The Drill
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Bucatini all'Amatriciana
Total:
50 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 8 ounces guanciale, diced 
  • One 32-ounce can pelati (whole peeled) tomatoes, hand crushed 
  • 3 cloves garlic, chopped 
  • Pinch red pepper flakes 
  • 6 fresh basil leaves, torn 
  • Kosher salt and fresh grated black pepper
  • Kosher salt and fresh grated black pepper 
  • 1 pound bucatini 
  • 1/4 cup freshly grated pecorino 
  • 1 tablespoon finely chopped flat-leaf parsley 

Directions

Bring a large pot of salted water to a rolling boil.

In a large skillet, heat the olive oil over medium-high heat. Add the guanciale, reduce the turn heat to medium, and saute until crisp and browned, 6 minutes.

While the guanciale is cooking, blend the pelati in a blender until smooth.

Add the garlic and red pepper flakes to the skillet with the guanciale, and cook until golden brown, about 1 minute. Add the pureed tomatoes, basil, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.

Add the bucatini to the pot of boiling water and cook for 1 minute less than the time indicated on the package. Drain the bucatini, add it to the sauce, and toss. Serve immediately with plenty of grated pecorino and a sprinkling of chopped parsley.

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