Recipe Bucatini all`Amatriciana

RECIPE BUCATINI ALL`AMATRICIANA

Amatrice, a tiny city in the region of Lazio, is the place where the amatriciana sauce was originally made.

Equipment:

• Casserole aprox 22 cm height
• Pan aprrox 20 cm diameter

 Preparation Time:

Approx 30 minutes

Preparation:

1. Finely dice onion and garlic;
2. Brown the cheek lard dices in a spoon of Extra Virgin Olive Oil Carappelli Nobile; and keep them a part.
3. In the same pan where you cooked the cheek lard dices, add the remaining Oil, onion, garlic and Whole Peppers; Cook them slightly, but don`t let them brown. Add the cheek lard dices, Tomatoes Datterini Mutti and season with a hint of Kitchen Salt Italkali.
4. Leave the tomato simmer over medium heat and reduce until nicely thickened for about 20 minutes.
5. Bring the pot of water with to boil for Bucatini De Cecco and cook `al dente` for 12 minutes. Salt water right before adding pasta. Drain Bucatini, add them to the tomato sauce and evenly toss to coat.
6. Add some grated Italian sheep cheese (pecorino) and…Buon appetito!

Hints: Alternatively to Bucatini you may use Sedani Rigati Barilla or Rigatoni Barilla.