Bucatini all’Amatriciana
My hubby is a huge pizza fan and usually goes for the traditional, New York-style Tomato and Cheese pizza with a layer of oil dripping off of the sides. Ummm...sometimes this works for me but I'm a more non-traditional pizza gal that likes a higher caliber of cheese and some fresh veggies on top like brussel sprouts, mushrooms, maybe some sun-dried tomatoes all up in here! It might be what's for dinner tonight. Served up next to a dinner salad and you are all set to go!
Serves: 4 - 6
Cook time: 45 min.
Cannabis Infusion Options:
Cook time: 45 min.
Cannabis Infusion Options:
- Canna-oil drizzled over the top or incorporated into the 3 Tablespoons of olive oil is how I would micro-dose or infuse this recipe
The Stuff You'll Need:
- I would use plant-based meat in place of the pancetta that is normally used in this recipe
- 3 tablespoons olive oil
- 1 medium red onion, peeled and coarsely chopped
- 1 ½ pounds canned tomatoes, preferably imported Italian
- ½ teaspoon hot red-pepper flakes
- Salt and freshly ground black pepper
- 1 pound dried bucatini or perciatelli
- ½ cup freshly grated pecorino, romano or Parmesan cheese
Pay Attention to the Directions:
Add the onion to the pan and saute over medium heat for five minutes.
Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and "meat" cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.
Add the onion to the pan and saute over medium heat for five minutes.
Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and "meat" cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.
