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Gettin' saucy in the kitchen: Dan's go-to weeknight pasta dish

We get it. Weeknight dinners are super tough, and it's often easier to just order a pizza or grab something on the way home. But really, there's nothing better than a home-cooked meal that you prepared all by yourself. 

Grab a glass of wine (or two) and follow these simple instructions for some of the best pasta you've ever had. We're not kidding.

Inspired by this recipe from Bon Appétit, Dan took this saucy dish and made it his own, complete with homemade thick spaghetti noodles. 

Drooling yet? Here's how Dan's Bucatini all'Amatriciana is done.

Start off with some really good pasta. Dan recommends you hand make your noodles using a Philips Smart Pasta Maker as seen in the video above. Toss in your eggs, flour and seasonings (garlic and chives work really well for this recipe!) It really doesn't get much easier than that! If you don't have access to a pasta maker, never fear; 12 oz. of dried bucatini or thick spaghetti works just fine. 

Start with a medium hot pan and swirl in some olive oil. Now's the time to add in your guanciale (Italian for cured pork cheek), pancetta or even chopped bacon if you're in a pinch. Get that really crispy and golden and then go ahead and add in black pepper, jalapeno, onion and garlic, stirring until onion is translucent. This will take anywhere from 5-10 minutes. 

Tomato time! Toss in your hand-crushed, peeled tomatoes and stir every now and then until the sauce gets nice and thick (about 15 minutes.)

As your sauce thickens, bring water to a boil and toss in your homemade or dried bucatini noodles. Don't let them overcook! The key here is perfectly al dente pasta. 

Once al dente, drain the pasta but reserve about a cup of the pasta water. This stuff is like gold when preparing any type of pasta sauce! You can add it a half a cup at a time to the tomato sauce if it's not creamy enough.

Finally, stir in your Romano cheese and serve hot, garnished with parsley. 

Enjoy! We won't judge you if you get seconds. 

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