To thank our customers for their support, DeLaurenti will be offering a series of weekly giveaways. On Monday July 27th, with every online order over $75, we’ll include a pound of Rustichella d’Abruzzo Bucatini while supplies last. Appreciated by chefs and home cooks alike, Rustichella d’Abruzzo has been making artisan Italian pasta since 1924. Bucatini is essentially a thick spaghetti noodle with a pinhole running through the middle. It also happens to be one of the best-selling cuts of pasta in our store. It is the essential cut for Bucatini All’amatriciana—the classic sauce made with tomatoes, guanciale or pancetta and dried chile, finished with Pecorino Romano. Not surprisingly, there is a recipe for this sauce in our cookbook (included below), and all the ingredients are available in our online store!

If you haven’t yet visited our online store, it’s a lot like visiting our store in the Pike Place Market. Pretty much everything is there except the smells. You can virtually waltz through our aisles of specialty foods from the Pacific Northwest and around the world. You can peruse the cheese case. Organized by type, you’ll find our world-renowned selection. Browse, or use the direct search function to quickly zero in on your favorites. High-resolution photos allow you to view the cheese better than you can in person. And just like in the store, you can order as little as a quarter pound. We’ll perfectly slice and wrap your cheese and add it to your basket. Perhaps it’s charcuterie that interests you. Again, the whole meat case is at your disposal, from bacon and fresh sausage to salame and pate. Click on any item, and you’ll find helpful descriptions complete with background information and detailed flavor descriptions just like you get from our experts behind the counter.

One recent online customer, Jill Deasy of Bellevue, WA, left us this message: “I’d meant to stop at DeLaurenti, but I got too busy. Thankfully you deliver now. I ordered a whole bunch of sliced meats, cheeses, olives, and bread—everything I needed for the party. And the delivery fee was less than what I usually pay for parking at the Market.”

FedEx same-day city service is available throughout the greater Seattle area – order by 2pm Mon-Fri & receive your order in just hours. Ground orders received by 3pm Tues-Thurs ship the same day and arrive overnight to Washington & NW Oregon. Overnight shipping is available for other locations. Every shipment is guaranteed. If something is off, we’ll make it right through a refund or a prompt replacement. All of our packaging material is recyclable or compostable.

Visit DeLaurenti.com and see for yourself!

Bucatini all’Amatriciana 

(From the DeLaurenti Cookbook)

One of Italy’s most celebrated pasta dishes is from the town of Amatrice, in northern Lazio. There are many versions of this pasta, none of which can be called Bucatini all’Amatriciana without the following: bucatini, pancetta, tomatoes, red pepper flakes and Pecorino Romano. For your benefit, DeLaurenti keeps all of these ingredients in stock at all times. So resist the temptation to use Parmigiano-Reggiano or rigatoni because it is what you have on hand. Wait until you have all the essential ingredients, and then make the pasta. Save substitutions and creativity for another time; this dish benefits from tradition.

Ingredients 

8 ounces guanciale or pancetta, sliced thin and diced

1 to 2 tablespoons olive oil

½ medium onion, diced

2 garlic cloves, sliced thin

½ teaspoon red pepper flakes—more or less to taste

28-ounce can DOP San Marzano tomatoes, crushed by hand

2 healthy pinches of chopped fresh Italian parsley, plus more for garnish

Salt and pepper

1 pound dried bucatini

Pecorino Romano, for serving

Extra-virgin olive oil, for serving

Directions

Bring 6 quarts of water to a boil with 2 tablespoons kosher salt.

Over medium heat in a large skillet, sauté the pancetta until golden brown and beginning to crisp, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel to drain.

Wipe out the pan, leaving half the fat. Add olive oil if the pan is too dry. Add the onions, garlic and red pepper flakes, and sauté until softened and translucent, 3 to 4 minutes. Add the tomatoes and the reserved pancetta, bring to a simmer, and cook gently for 15 minutes. Add the parsley and salt and pepper to taste. Turn the heat to low.

Cook the pasta until al dente, according to the package instructions, reserving 1 cup of pasta water. Add the hot pasta and ½ cup pasta water to the sauce and mix. Turn the heat to medium-high and cook for 1 to 2 minutes, adding more pasta water to reach the desired consistency.

Divide the pasta among 4 warmed pasta bowls. Finish with grated Pecorino Romano and a drizzle of extra-virgin olive oil. Garnish with a pinch of parsley and serve immediately.

Serves 4

To drink: Aglianico, Rosso di Montalcino