Tonight I was craving pasta, so I wanted to make bucatini all’Amitriciana, however we didn’t have bucatini, but instead penne, rigatoni, and farfalle; I thought the best choice was penne. So, I improvised a bit and turned away from the traditional Amatriciana sauce and added some of my own things. Here’s how I made it:
- 1/2 an onion
- 2 cloves of garlic
- Extra-virgin olive oil
- 1 can of crushed tomatoes
- 1/2 stick of celery
- 1/2 a carrot
- 1 1/2 tsp. of salt
- 1/2 tsp. of pepper
- Pinch of red pepper flakes
- Pecorino Romano and/or Parmesan cheese
- Merlot (Californian)
- Cut up the onion and garlic into medium sized pieces.
- Heat up a pot with olive oil and when heated, put onion and garlic in (add salt to help soften the onion).
- Cut up the carrots and celery into medium pieces and throw into pot (when the onion has softened a bit).
- Cut up the pancetta and cook on a skillet until light brown. Then pour the pancetta into the pot.
- Pour the crushed tomatoes into the pot
- Add a pinch of salt, pepper, and red pepper flakes when the sauce has heated up.
- In the mean time, heat up a pot of water (add olive oil and salt) and cook the pasta al dente.
- Let the sauce heat up and add some cheese to thicken it up.
- When the cheese has melted into the sauce, pour some wine (a cheap Californian Merlot in my case) and stir.
- When the sauce is done, put some of the cooked pasta into a serving bowl, add cheese and then sauce. Keep doing this in rounds until all the pasta is in the bowl.
Here are some photos from the process: