My next recipe comes from a cooking class my family took together a few years back. It was a Christmas present for my family and it ranks as one of my favorite presents.
Not only did it involve good food, but it was a bonding experience with the whole family. I think we need to do it again. It’s way better than any item someone can give you. Plus not only is it entertaining, but you learn a skill while you’re being entertained.
The cooking instructors supplied Proseco while we cooked too, which I’m sure had nothing to do with all the fun we had.
My favorite memory of the experience was all of us taking turns making our own pasta by turning the crank on the pasta machine.
My brother was probably the most delighted by it. I’ll never forget his face
The cooking instructors planned out a multiple coarse meal with 3 different types of pasta dishes for us, as well as salad with dressing we made ourselves and dessert.
I’m not going to go over each course today and will just focus on one of those meals which was Amatriciana. Amatriciana is a pork based red sauce traditionally made with pork jowl, but this recipe is Americanized and uses a different area of the pig.
This is the same recipe we used that winter night a few years ago and was given to us at the end of our lesson and meal.
What you’ll need
- 1/2 pound of pancetta or bacon cut into 1 inch slices
- Olive oil
- 2 large onions finely chopped
- 1/2 teaspoon of red pepper flakes
- 10 cloves of garlic, crushed or minced
- 2 cans of 28oz tomatoes crushed
- 2/3 cup of dry white wine
- 4 tablespoons of parsley, chopped
- 1 pound of bucantini pasta
- 1 cup of Parmesan cheese grated
The first step is to cook the pancetta in a wide frying pan over medium heat until crisp and lightly browned. Once the meat is cooked, remove from the pan and drain the greasy fat out except for a 1/2 cup’s worth. This will be used to cook with the onions.
With the reserved grease, cook the onion and pepper flakes until the onions soften which should take around 6 minutes. Then add garlic, tomatoes with the liquid, wine, and parsley. Allow this mixture to boil for 10-15 minutes.
As the sauce cooks, prepare a pot to cook your pasta in. Most Italians and myself recommend to cook the pasta al dente and to follow the instructions on the packaging.
Once the pasta is cooked, add the pancetta back into the sauce and season with salt and pepper. You are now ready to serve, like so!
This is a simple pasta dish that doesn’t land too far from the tree of spaghetti bolognese or meat sauce for those of you who aren’t in the Italian know how.
Pancetta is a crisper version of bacon and bucantini for the most part is a tube version of spaghetti. One could say that it’s for people who love spaghetti bolognese but want a little bit of a change in their pasta consumption.
I personally am a fan of both sauces, but I admittedly don’t care all that much for bucantini. It’s fine, it doesn’t taste bad. I mean it’s pasta. I’m just not into tube pastas and bucantini makes me feel like I’m eating overcooked soggy spaghetti.
The sauce is easy to make and definitely satisfying to the taste buds. I do reccomend you give this dish a try, especially if you’re in a spaghetti and meat sauce rut.
*In case you’re curious, we did not make our own bucantini pasta. I do remember making ravioli, but I can’t recall if we used boxed bucantini or if we made our own spaghetti for this dish. My memory is a little fuzzy there. I blame the proseco bubbles.