Portobello Signature Recipes

Sambuca Shrimp Bucatini Tiramisu Roasted Garlic

BUCATINI

Ingredients:
12 Ounces       Guanciale
1/2 Cup           Extra Virgin Olive oil
1 pint               Red Cherry Tomato (cut in half)
1 pint               Yellow Pear Tomatoes (cut in half)
2 cups              Roasted Roma Tomatoes (roughly chopped)
4 Tbsp             Shaved garlic
2 tsp                Red Chili Flakes
1 pound           Bucatini Pasta
Taste                Salt and Pepper

Method:

1. Heat a large skillet over medium – high heat.

2. Add Olive oil and allow to heat.

3. Add chili flake and cook to develop flavor (1 – 2 minutes)

4. Add guanciale and allow to render (2- 3 minutes)

5. Add garlic and cook until slightly golden.

6. Add roasted tomatoes and heat through.

7. Add fresh tomatoes, toss to combine and season with salt and pepper

8. While sauce is cooking, boil pasta in large pot of salted water until done

9. Drain pasta and add to tomato mixture.  Toss to combine and adjust seasoning.

10. Serve in four warmed pasta bowls of family style on a platter.

11. Garnish with fresh grated parmesan cheese as desired.

 

Tips/Facts:

1. Always boil pasta in a large amount of salted water. 
2. When preparing pasta dishes, starchy water from pasta pot may be used to adjust the consistency of final preparation.
3. Guanciale is pork jowl that has been cured like bacon.  If it’s not available pancetta or bacon may be used.
4. Bucatini is a pasta which looks like spaghetti but has a hole running through it.  Bucco means hole in Italian.
5. Bucatini All’Amatriciana originates from Amatrice which is a village in central Italy near Rome.
6. Bucatini is common in and around Rome.