Bucatini all'Amatriciana alla Robert Sietsema Recipe

1. 1

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

2. 2

   Heat a large frying pan over high heat.

3. 3

   When the pan is hot, reduce the heat to medium, add the guanciale, and cook until the fat is translucent (reduce the heat further it if smokes too much), about 4 minutes.

4. 4

   Add the onion and olive oil and saute until the onion is translucent but not browned, about 4 minutes.

5. 5

   Add the wine and simmer until the alcohol has burned off and the wine has reduced by about half, about 2 1/2 minutes.

6. 6

   Add the tomatoes and puree, bring to a boil, then keep at a lively simmer until the sauce has thickened slightly, about 10 minutes.

7. 7

   Taste and season with salt, honey (if using), and paprika (if using) as needed.

8. 8

   Meanwhile, add the bucatini to the boiling water, stir, and boil until al dente, about 10 minutes.

9. 9

   Drain, add to the sauce, and toss until the pasta is well coated, about 2 minutes.

10. 10

    Divide the pasta among individual bowls.

11. 11

    Top each with a heap of Parmesan and 3 to 4 whole basil leaves, then serve.

* Per serving · 4 servings · Values may vary.