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Bucatini Amatriciana The Old Fashioned Way!

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Chef Marco Monnanni shows us how it’s done… THIS IS A POPULAR SPICY ROMAN DISH MADE FAMOUS IN THE SMALL TOWN OF AMATRICE ABOUT 100 MILES FROM ROME. 1 POUND BUCATINI PASTA ¾ POUND SLICED PANCETTA 1 RED ONION, THICKLY SLICED 1 ½ TEASPOONS DRIED RED PEPPER FLAKES COURSE SALT & FRESHLY GROUND BLACK PEPPER…

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January 4, 2012