Bucatini All’amatriciana with Spicy Smoked Mozzarella Meatballs
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 information
Yield
4 to 6 servings
Ingredients
Sauce
Meatballs
Preparation
Step 1
For the sauce: In a large, heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and set aside.
Step 2
Add the onion to the skillet and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, salt, black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the Pecorino Romano cheese and season with salt and pepper, if needed.
Step 3
For the meatballs: Position an oven rack in the lower third of the oven and preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Step 4
In a large bowl, combine the onion, 1/2 cup of the parsley, 2/3 cup of the Parmesan cheese, the bread crumbs, egg, ketchup, garlic, red pepper flakes, salt, and pepper. Add the beef and veal. Using your hands, combine the ingredients gently but thoroughly. Shape the meat mixture into 16 1 1/2-inch-diameter meatballs and place on the prepared baking sheet. Make a depression in the center of each meatball and place a cube of mozzarella inside. Re-form the meatball so that the mozzarella is completely covered with the meat mixture.
Step 5
Bake the meatballs for 15 minutes, or until cooked through.
Step 6
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
Step 7
Drain the pasta and place in a large serving bowl. Add the sauce. Toss gently and season with salt and pepper, if needed. Sprinkle with the remaining 1/4 cup parsley and 1/4 cup Parmesan cheese. Put the meatballs in a separate bowl and serve alongside the pasta.
