Tony’s Table: Bucatini Amatriciana
NEW YORK — CBS 2’s Tony Tantillo shows you how to cook up some tasty Bucatini Amatriciana, a.k.a. pasta with pork sauce.
1 lb of bucatini (thick spaghetti-like pasta with a hole running through the center)
4 ounces of finely chopped Spanish onions
4 cloves of smashed garlic
4 ounces of pancetta
4 ounces of chopped American bacon
16 ounces of San Marzano peeled tomatoes
6 ounces of dry white wine
6 ounces of virgin olive oil
Salt, pepper to taste
Few leaves of fresh basil and Parmesan Cheeses De Gennaro, Salvatore
In a medium sized pan heat up olive oil, add chopped onion and cook for few minutes then garlic until golden. Add pancetta and bacon and cook for a couple more minutes until golden. Pour in dry white wine and let evaporate. Then add tomatoes coarsely chopped and season generously with salt, pepper and lightly torn basil leaves. Toss in pasta that was cooked according to directions on box, raise heat ad Parmesan cheese toss and serve.