Family Dinner: Bucatini Amatriciana (American Style)

I fell in love with this dish during an amazing vacation in Rome, pre-kids. The flavors are basic but comforting at the same time, making this one of my all time favorite pasta dishes. So much so, that even discovering a cock roach in the middle of my half-eaten bowl of pasta during said vacation didn't turn me off of this.

This is my American attempt to recreate this....I am sure it has true Italians cringing (I am fairly certain my Roman versions of this meal included sardine paste, but that is not happening in this house!), but it works and it is close enough to bring back all the wonderful memories of our awesome trip.

Note: This recipe makes a double batch (I always double sauces).  Once cooled, the other half freezes great in a zip lock bag, and is wonderful to have on hand for quick meals when you don't feel like cooking. Nutritional info is for half this recipe.

Bucatini Amatriciana
Serves 8
310 cals / 5g fat / 49g carbs / 14g protein

8 slices center cut bacon (or 8oz pancetta if you are feeling authentic), diced
1 small onion, finely diced
4 cloves garlic, minced
2 tsp crushed red pepper flakes
2 28oz cans crushed tomatoes
1 cups water (or vegetable broth)
2 TB Worcester sauce

1 lb bucatini noodles (or thick spaghetti)
1 cup sharp cheese, such as Romano or Parmesan

In a large pot, cook diced bacon over medium until done and almost crispy. Add onion and garlic, cooking until soft, about 5-7 minutes. Stir in red pepper and cook an additional 2-3 minutes. Stir in water, scraping up any brown bits, then add the tomatoes and Worcester sauce. Lower heat and simmer for 1-2 hours.

While sauce is simmering, cook pasta according to directions. Return to pan, and toss with 1/2 the finished sauce and serve, topping each bowl with ~2 TB cheese.

I fell in love with this dish during an amazing vacation in Rome, pre-kids. The flavors are basic but comforting at the same time, making this one of my all time favorite pasta dishes. So much so, that even discovering a cock roach in the middle of my half-eaten bowl of pasta during said vacation didn't turn me off of this.

This is my American attempt to recreate this....I am sure it has true Italians cringing (I am fairly certain my Roman versions of this meal included sardine paste, but that is not happening in this house!), but it works and it is close enough to bring back all the wonderful memories of our awesome trip.

Note: This recipe makes a double batch (I always double sauces).  Once cooled, the other half freezes great in a zip lock bag, and is wonderful to have on hand for quick meals when you don't feel like cooking. Nutritional info is for half this recipe.

Bucatini Amatriciana
Serves 8
310 cals / 5g fat / 49g carbs / 14g protein

8 slices center cut bacon (or 8oz pancetta if you are feeling authentic), diced
1 small onion, finely diced
4 cloves garlic, minced
2 tsp crushed red pepper flakes
2 28oz cans crushed tomatoes
1 cups water (or vegetable broth)
2 TB Worcester sauce

1 lb bucatini noodles (or thick spaghetti)
1 cup sharp cheese, such as Romano or Parmesan

In a large pot, cook diced bacon over medium until done and almost crispy. Add onion and garlic, cooking until soft, about 5-7 minutes. Stir in red pepper and cook an additional 2-3 minutes. Stir in water, scraping up any brown bits, then add the tomatoes and Worcester sauce. Lower heat and simmer for 1-2 hours.

While sauce is simmering, cook pasta according to directions. Return to pan, and toss with 1/2 the finished sauce and serve, topping each bowl with ~2 TB cheese.