What you'll need:
- 2 kg of the best tomatoes you can find
- 250g pancetta, or sliced smoked bacon
- 2 small red chilis
- 500g fresh bucatini or spaghetti
- 200g grated pecorino cheese
Time: 20 minutes
First, you need to make a classic passata. Do this by blitzing the tomatoes to a fine pulp, then passing the tomato juice through a sieve into a pan, pushing with a wooden spoon. Season well, then cook in a pan for 20-30 minutes, until reduced by a third and thick and delicious.
In a cold pan, add the pancetta and bring to a medium heat. The fat will begin to melt the meat will start to cook. Toss in both the chilis (you’ll remove them at the end!) and sizzle for 8-10 minutes until the pancetta is golden all over. Stir the passata into the same pan, bring to a boil, and cook for 5 minutes.
While you’re waiting, cook the pasta as per the instructions on the pack until ready, then drain. Toss the whole lot of pasta into the pan with the tomatoes and bacon, mix well, and scatter most of the cheese all over. Remove the chilis, dish onto plates, then top with the remaining cheese.
A traditional amatriciana bucatini is going to pair beautifully with a bold and unctuous wine from Riverland such as the Unico Zelo 'Cherry Fields' Dolcetto 2017
. You surely can’t go far wrong with Dolcetto matched with delicious Italian or Italian-inspired recipes! Delicious!
There you have it -- a traditional recipe for Amatriciana Bucatini!
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