Bucatini alla’ Amatriciana | Pasta Recipe
Pasta with Pinot Noir from the Sonoma Coast, CA
Sometime in the 1870s in Sonoma Coast, CA, there was a family farm. It is still there, but a winery was added. After launching his namesake winery in 1991, Paul Hobbs established Crossbarn in 2000 to honor his family’s farming heritage and values of farming sustainably. So, it was natural that the Crossbarn offers recipes to pair with their wines.
• 1 lb. bucatini pasta
• 1 12 oz. pack bacon, cut into 1/4 in strips
• 1 cup red onion, finely chopped
• 1 tbsp. Espelette pepper flakes
• 1 28 oz. can whole tomatoes, puréed in a food processor or passed through a food mill
• 1 1/2 cup grated Parmigiano Reggiano
• 1/2 cup grated Pecorino Romano, plus extra for finishing
• 1/4 cup fresh Italian parsley, finely chopped
• Review of the 2021 Pinot Noir Crossbarn, Sonoma Coast, CA
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• For more information, visit the Crossbarn official website.
– In a large pot, bring 6 quarts salted water to a boil for the pasta.
– Render bacon over medium high heat in a large sauté pan until it starts to lightly brown, around 5-7 mins.
– Add onion and Espelette pepper to pan and cook for 5 mins.
– Turn heat down to medium and carefully add tomatoes. Cook, stirring regularly, for 10-12 mins. Tomatoes should reduce and begin to caramelize, turning brick red in color. If sauce begins to stick to pan, add a few tablespoons of water to loosen.
– Mix grated Parmigiano Reggiano into the tomatoes.
– Cook pasta in boiling water according to package instructions until al dente (8-10 mins.).
– Drain pasta and stir into sauce over low heat until combined.
– Portion pasta into shallow bowls and top with grated Pecorino Romano and chopped parsley.