Pasta Amatriciana

Another start stollen from our friends and NYT Cooking. It is a very simple dish. What was probably consider peasant food back in the day. But as I read the ingredients and started to imagine the things I might do make it work for me, my mouth watered. It was good!!





2 Tbs extra-virgin olive oil
4-6 oz. guanciale or pancetta, chopped into ¼-inch cubes
3 cloves garlic, minced
1 Tbs Basil, finely chopped (or one frozen cube)
2 (28oz) cans whole tomatoes, crushed with your hands in a bowl
8 oz mushrooms, sliced
½ tsp black pepper, plus more to taste
~ ½ tsp red-pepper flakes
½ tsp TJ Chili Lime spice
1 pound dried bucatini 
¾ cup grated Pecorino Romano cheese, plus more for garnish
! loaf hard crust rustic bread


  1. In a large (12-inch) skillet, heat olive oil over medium.
  2. Add mushrooms and sauté for 3 minutes, stirring
  3. Add garlic, basil and guanciale/pancetta and cook, stirring occasionally, until golden, about 2 minutes.
  4. Add tomatoes, black pepper, red-pepper flakes,TJ Chili and Lime spice. Taste for salt substitute.
  5. Cook sauce, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
  6. Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain pasta in colander. After drained, return to past pot
  7. Place pasta pot on medium heat; combine pasta, 1/2 cup of pasta water and sauce until all the noodles are completely covered with sauce. If the sauce is too thick, add additional pasta water,
  8. Serve in individual bowls. Garnish with Parmesan, fresh ground pepper and fresh rustic bread.