Pronunciation:  pear-chuh-TELL-lee

Bucatini is a thick spaghetti-like pasta with a hole running through the middle. There is also a similar variety, referred to as bucatoni, which has the same shape and appearance of bucatini, but is slightly thicker in substance. The name comes from buco, meaning "hole" in Italian. They're usually served in casseroles or with hearty meat sauces, or they're broken up and served in minestrone soup. Cooking time 8 min.

 

The Recipe:

Bucatini all'Amatriciana
(preparation time: 40/45 minutes)

Ingredients for 4 people:
2 spoonful of extra-virgin olive oil
1/4 of a pound pancetta
1 onion
4 ounces grated pecorino romano cheese
a bit of red chili
6 red tomatoes
salt & pepper to taste
1 pound of bucatini pasta
white wine

Preparation:
Heat olive oil in large saucepan over medium heat. Dice the pancetta into small cubes and fry it lightly in the oil together the red chili. Put the white wine in and take the small cubes of pancetta out of the saucepan. Finely slice half an onion and add it, and sauté until translucent, about 5 minutes.
After 2 or 3 minutes add your diced tomatoes, put back in the saucepan the pieces of pancetta and throw the red chili. Sauté for about one minute. Add salt and pepper and a a small amount of white wine and cook until it has evaporated. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until "al dente".
Drain the pasta, dress with the sauce and sprinkle with the cheese. Mix well and serve immediately.

 

Wine Match: Barbera d'Alba