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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Pans, pots , pictures and stories.

Bucatini all'amatriciana

Ciao, how are you? I hope you all had a good time during these holidays.

Me? I am good thanks and with great satisfaction I can also say , that TODAY begins the second year of the Sagra In Casa project.  One year spent between pans and pots, pictures and small stories of life in Umbria  … … … … what can I say..: thank you all for enduring me !!! And now , let’s start again…….
For the first recipe, I thought I’d like to start with a famous dish from Amatrice  (in Lazio ). A  very good dish that one day a long – long time ago…  was stolen by my beautiful hometown Rome, Bucatini all’amatriciana. My only reason for choosing this recipe is that , after many hours spent in the kitchen during this Christmas,  I thought that you ,like me , would not want  to cook anything complicated in these days.  So let’s start the year with a fast, easy and tasty pasta , a wonderful dish that can warm up these freezing days of January!
   I’m really looking forward to try and put together some exciting and enjoyable dishes in the coming months … my head is a volcano at the moment. But as the wise Nick said: “ Simona, please, try and stay calm and not scare anyone off on  the first day !!!!!!!!!”

4 servings.
400 grams of Bucatini pasta
100 grams of Guanciale (or if you can’t find it use Pancetta )chopped in small cubs
1 tablespoon Evo oil
1 fresh chili
1 cup dry white wine
1 / 2 onion finely chopped
350 grams of ripe tomatoes chopped or canned tomatoes
4 tablespoons grated pecorino romano cheese

How it works:

In a pan heat Evo oil with the onion, when golden add the Guanciale. Cook for a few minutes and add the wine. Once the wine has mostly  evaporated add the tomato. Cook for 20 minutes. Boil and drain the pasta al dente. Mix the pasta with the  sauce, add the pecorino romano cheese. Mix again and serve.

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