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Spicy Bucatini Amatriciana
Looking to spice up your pasta night? This Spicy Bucatini Amatriciana recipe will surely hit the spot! With a perfect balance of heat and flavor, it’s a must-try for all pasta lovers.
Ingredients:
- 8 oz bucatini pasta
- 1/4 cup olive oil
- 4 oz guanciale, diced
- 1/2 tsp red pepper flakes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- Grated Pecorino Romano cheese, for serving
Instructions:
- Cook the pasta according to package instructions.
- In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy.
- Add the red pepper flakes, onion, and garlic. Cook until the onion is soft.
- Stir in the crushed tomatoes and simmer for 10 minutes.
- Toss the cooked pasta in the sauce and season with salt and pepper.
- Serve hot with grated Pecorino Romano cheese on top.
Popular questions:
- Can I substitute guanciale with pancetta?
- How can I make this dish less spicy?
- Can I use fresh tomatoes instead of canned?
- Is Pecorino Romano cheese necessary?
Yes, you can substitute guanciale with pancetta if you can’t find guanciale.
You can reduce the amount of red pepper flakes to make the dish less spicy.
Yes, you can use fresh tomatoes, just make sure to crush them well before adding to the sauce.
Pecorino Romano cheese adds a distinct flavor, but you can substitute with Parmesan if needed.
Helpful tips:
- Add a splash of white wine to deglaze the pan after cooking the guanciale for extra flavor.
- Garnish with fresh basil or parsley for a pop of color and freshness.
- If you prefer a meatless version, you can omit the guanciale and add more vegetables like bell peppers or mushrooms.
Expert Secrets:
- Crisp up the guanciale well to add a crunchy texture to the dish.
- Adjust the amount of red pepper flakes to suit your spice tolerance.
- Simmer the sauce longer for a richer flavor profile.
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