Wine Pairing & Recipes
Bucatini pasta imported from Italy-Pasta Conte
- Bucatini, also known as Perciatelli.
- Thick spaghetti-like pasta with a hole running through the center!
- Bucatini is common throughout Lazio, particularly Rome.
Pasta Conte, an artisanal pasta is the result of the experience gained over the years by a small Calabrese company with so much passion focused on quality and managing to make itself known to consumers for good nutrition.
Weight: 500g (1 lb)
- Thick spaghetti-like pasta with a hole running through the center
- Artisan Made
- 1 lb / 500g
- Durum Wheat Pasta
- Product of Calabria Italy
The original Amatriciana, or matriciana (the recipe would appear to originate from the town of Amatrice in Rieti), does not call for onion, garlic or pancetta, only guanciale.
Ingredients for 6 servings
Time 1 hour
2 cans of Mutti Roma Tomato or 3 cups of San Marzano tomato
1 lb bucatini
1/2 - 3/4 cup chopped guanciale
3 Tbls or more grated pecorino romano cheese
2 dried hot peppers -to taste but meant to be spicy
Fortuna's extra-virgin olive oil
Amatriciana Original Recipe- fast & easy
Remove the rind from guanciale, cut it into slices and then strips.
Brown the pork cheek in a saucepan with just a drop of olive oil, or cook it in a drop of water, as called for in the original recipe. After a few minutes, add the chopped chillies, the quantity depends on your personal taste.
Add the tomatoes and juice. Salt to taste. Cover and cook for about 50 mins . Boil the pasta until al dente, drain and put it back into the hot pan.
Add the sauce. Serve immediately topped with some grated pecorino and a pinch of black pepper.
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