DRUNKEN BUCATINI (thicker spaghetti) with red wine sauce

DRUNKEN BUCATINI (thicker spaghetti) with red wine sauce
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The bucatini pasta is a traditional kind of spaghetti thicker than normal with a small hole into the center. A classic recipe with bucatini is Amatriciana: tomato sauce and guanciale. Do you know what the guanciale is? It is a cured meat very famous in Italy but still little known and exported abroad, but recently it’s starting to appear on the delicatessen counters worldwide.

Category: Pasta & Pizza


Serves: 4
Prep Time: 30 mins
Total Time: 30 mins

14 oz (400 gr) bucatini (traditional Italian thick spaghetti)
9 oz (250 gr) cured guanciale (or pancetta)
2 leeks medium size
2 cloves of garlic
2 glasses of very good quality red wine (best if merlot)
1 tbsp extra virgin olive oil
1 tsp double concentrate tomato paste
1/2 tsp sugar
to taste ricotta salata cheese
to taste ground black pepper
to taste table salt


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Added 8 years ago by:
philosokitchen philosokitchen
     28 recipes
1 person cheffed this recipe
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