Bucatini All'amatriciana

Bucatini, herb marinated steak, classic all'amatriciana tomato & pecorino sauce

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750 cal

25 min

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Recipe Ingredients

  • (a) flank steak, marinated butternut squash
  • (b) rosemary & sage sauce
  • (c) bacon, garlic, anaheim peppers, red onion
  • (d) amatriciana sauce
  • (e) bucatini pasta
  • (f) basil
  • (g) grated parmesan

Equipment Needed

  • 4-6 quart pot
  • scissors
  • seasoning plate
  • spoon
  • 2 skillets or saute pans
  • wooden spoon
  • tongs
  • strainer
  • cutting board & knife

Recipe Directions

  1. For best results, take the steak out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates.
  2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty).
  3. While you are waiting for the water to boil, cut open the package of steak (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Spoon 1/2 of the rosemary & sage sauce (b) over the steak and turn the meat over a few times to coat with sauce. Set aside.
  4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1/2 tbsp of olive oil to the pan. Add the bacon and vegetables (c). Season with a pinch of salt and pepper. Saute for 3 minutes, stirring occasionally. After 3 minutes, remove the pan from the heat. Add the amatriciana sauce (d) to the pan. Stir and put back over the heat. Turn the heat down to medium-low to maintain a simmer while you finish the dish.
  5. Add the bucatini pasta (e) to the pot of boiling water. Cook for 9 minutes.
  6. Heat another skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Sear the steak for 4 minutes (5 minutes if preparing 4+ servings).
  7. Place the basil (f) on a cutting board and chiffonade by wrapping the largest leaf around the other leaves and slice into very thin strips.
  8. Check on the sauce
  9. if it is getting too thick, add 1/4 cup of water and stir.
  10. When the steak has seared for 4 minutes, flip it over and sear the other side for 3 minutes (4 minutes if preparing 4+ servings). Then remove the steak from the pan and place on a cutting board to rest.
  11. When your pasta has finished cooking, strain the noodles and add them to the amatriciana sauce. Taste the sauce and add more salt and pepper if you wish. Turn the heat off. Add the basil and 1/2 of the parmesan cheese (g) to the sauce and gently stir to combine.
  12. Spoon the pasta on to one side of your serving plates. Sprinkle the remaining parmesan cheese on top. Slice the steak and place on the other side of the plate. Spoon the remaining rosemary & sage sauce over the steak.

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