🔕 🔔

My Basket ()

All questions

A question about a recipe: Bucatini all’Amatriciana

12628045 1c82 4934 a0a4 64a2d2f48979  2016 0307 amatriciana pasta with guanciale james ransom 071

I have a question about the recipe "Bucatini all’Amatriciana" from Sara Jenkins. When do you put in the peppers and parsley?

asked by Christin about 1 year ago
4 answers 317 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Parsley for is always a finishing herb, mixed in as the last ingredient. The chilli peppers I'd crumble and add as the tomato reduces, being ready to add more as time goes on. Sometimes the heat dissipates with cooking, sometimes not. So taste taste taste.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

Similar answer here; It's not my recipe but I would open the peppers and discard the seed. I would break up the peppers with a knife and cook them with the pancetta. I would finish with the parsley over everything.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 1 year ago

Just to be the voice of discontent, I don't care for raw parsley. I agree with the peppers, but I would add the parsley while tossing the pasta with the sauce.

This is why there are so many versions of even ancient recipes.

71ac0add b9dd 45dd 87f6 3be6244a2f8b  unnamed
added about 1 year ago

I would add half the parsley and crumbled chili just before I add the tomatoes. I would add the other half of the parsley at the end when tossing the sauce with the pasta

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.