RECIPE # 5075 - BUCATINI AMATRICIANA - Friday, Sept. 27, 2013 - | Nashville News, Weather & Sports

RECIPE # 5075 - BUCATINI AMATRICIANA - Friday, Sept. 27, 2013

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Chef Pietro Vardeu / Sardiana Enoteca Ristorante

 1/2 lb bucatini pasta

 1 T diced white onions

1/2 c chopped guanciale (can substitute pancetta or bacon)

 1 T olive oil

 1 c chopped vine ripe tomatoes

 crushed red pepper

 1/2 t chopped parsley

 1/2 c parmesan cheese


Cook the bucatini for 8 minutes in salted boiling water.  In the meantime, in a separate pan, add olive oil and onions over medium heat. Add guanciale. Saute for 2 minutes until golden.  Add chopped tomatoes and parsley.  Add salt and crushed red pepper to your taste.  Cook over medium heat for 4 minutes.  When bucatini pasta is al dente, add it to the pan.  Mix well.  Add parmesan cheese and serve.

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