Bucatini All’amatriciana with Spicy Smoked Mozzarella Meatballs

Name: Bucatini All’amatriciana with Spicy Smoked Mozzarella Meatballs
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 6 ounces pancetta, diced; 1 yellow onion, finely chopped; 2 garlic cloves, minced; Pinch of crushed red pepper flakes; 1 (14-ounce) can crushed tomatoes; 1/2 teaspoon salt, or more to taste; 1/2 teaspoon freshly ground black pepper, or more to taste; 1/2 cup grated Pecorino Romano cheese; 1 small onion, grated; 3/4 cup chopped fresh ﬂat-leaf parsley leaves; 2/3 cup plus 1/4 cup freshly grated Parmesan cheese; 1/3 cup Italian-style seasoned dried bread crumbs; 1 large egg; 2 tablespoons ketchup; 3 garlic cloves, minced; 1/4 teaspoon crushed red pepper flakes; 1 teaspoon salt, or more to taste; 1/2 teaspoon freshly ground black pepper, or more to taste; 8 ounces ground beef; 8 ounces ground veal; 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes; 1 pound bucatini or other long pasta

December 20, 2011

This dish is a real mouthful—literally! The pancetta-rich sauce and cheesy meatballs are each delicious on their own and make an irresistible combination. For years my aunt Raffy and I have agreed to disagree on the “right” way to make Amatriciana sauce. She starts with whole tomatoes that cook down to a chunkier sauce, and adds a bit of wine as it cooks. I prefer the lighter, smoother texture of a sauce made with crushed tomatoes (which also save a bit of effort) and think it tastes fresher without the wine. Either way, though, this recipe is a keeper that you’ll turn to again and again.

Recipe notes

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