serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Tinned Tomatoes
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Salt
- Olive oil, for drizzling
- 150 g finely chopped guanciale (or good-quality pancetta)
- A pinch chilli flakes
- Salt and black pepper
- ¼ cup (60 ml) dry white wine
- ½ tbsp tomato paste
- 400 g can crushed tomatoes
- 375 g bucatini pasta
- 1 tbsp butter
- 150 g stracciatella cheese
- Pecorino cheese, basil leaves, to serve
Instructions
- Bring a large saucepan of heavily salted water to the boil for the pasta. Heat a drizzle of oil in a large frying pan over low heat, then cook the guanciale, stirring occasionally, until all the fat has rendered out of the cured meat. Stir through the chilli flakes and a pinch of black pepper, then deglaze the pan with the white wine. Reduce until almost evaporated.
- Stir through the tomato paste and cook for 5-10 minutes further, then add the crushed tomatoes to the pan. Cook on low heat for 20 minutes, or until thickened.
- When the water for the pasta comes to the boil, cook the bucatini according to the package directions, then drain, reserving ½ cup pasta water for the sauce.
- Add the drained pasta, reserved pasta water and the butter to the sauce, tossing well to coat. Divide the amatriciana bucatini between bowls and top with stracciatella cheese, grated pecorino cheese and some basil leaves and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Tinned Tomatoes
