Bucatini all’amatriciana is my all time favorite pasta dish and very popular in the region of Lazio where my family is. It was also one of the very first pasta I ever cooked with my Mentor who has this recipe down by science.” – Giuseppe Ciuffa


  • 1 lb Barilla orecchiette pasta
  • 2 tbsp extra virgin olive oil
  • 1 ear corn each
  • 1 red bell pepper each
  • 1 shallot each
  • 1 zucchini
  • 1 clove garlic
  • 4 oz burrata each
  • 1 cup grated parmigiano reggiano
  • salt
  • pepper
  • 1/4 cup white wine

DIRECTIONS(for four portions)

Fill up one medium pot with a half gallon of water and one hand full of kosher salt, and bring to a boil. Add the Barilla orecchiette and stir. Then, let it cook until the orecchiette is al dente. While the pasta cooks in a large skillet, put in olive oil, garlic, and shallots. With a high flame, start cooking and add wine. The, reduce the heat and let it simmer for 2-3 minutes until the wine is absorbed. Once the pasta is cooked, add it to the skillet and mix it all together. Divide it into four plates, and add 1/4 of the burrata on top of each plate. Drizzle a little olive oil and top it off with grated parmigiano.


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