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Bucatini all'Amatriciana
Bucatini pasta, for one!
Ingredients:

Serves 4

1lb. Bucatini pasta (Rustichella d’Abruzzo is the best.)
8 oz diced prosciutto (use a prosciutto end)
1 small white onion, diced
2 cloves garlic, minced
2 Tbsp. olive oil
14oz can crushed tomatoes
1 tsp crushed red pepper flake (more or less, depending on how spicy you like it)
Salt & pepper
In a skillet, sauté the garlic, onion and red pepper flakes. Boil the pasta. Add the prosciutto and tomatoes and simmer until pasta is ready. Salt and pepper to taste. Drain pasta then add to skillet. Toss and serve.
A nice, simple Sangiovese (Crinaccio, perhaps) goes great with this.
02/17/2006

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