Bucatini all'Amatriciana with Chinese Sausage
A new take on a traditional Italian pasta dish. Bucatini noodles are served in a tomato-based sauce filled with Chinese sausage and pecorino cheese.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g bucatini pasta (~1 lb)
- 1 cup Chinese sausage (cut into small pieces)
- 1 can whole tomatoes (28 oz)
- ½ cup white wine (dry preferably)
- ½ tsp chili flakes
- 1 tsp fish sauce (optional)
- ½ tsp salt
- ½ cup pecorino cheese
- 1 tbsp basil (for garnish, optional)
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
While the water is boiling, cut 1 cup of Chinese sausage into small cubes. Set aside.
- 3
Heat a pan over medium high heat. Saute Chinese sausage until seared on all sides.
- 4
Add ½ cup of white wine and reduce liquid until you can't smell the alcohol anymore (~1 minute).
- 5
Follow the wine with 28 oz of canned tomatoes. Break them apart with a spoon.
- 6
Add ½ tsp of red pepper flakes, 1 tsp of fish sauce, and ½ tsp salt. Stir and simmer for 3-5 minutes.
- 7
While sauce is simmering, cook 400 grams of bucatini for 3-5 minutes until al dente. Reserve 1/4 cup of the pasta water.
- 8
Once cooked through, add the bucatini to the sauce with the reserved pasta water.
- 9
Sprinkle pecorino cheese over the top and toss together.
- 10
Optional: Garnish with thinly sliced basil. Highly recommend!