Home / Main Courses / Pasta & Risotto / Bucatini all’Amatriciana

Bucatini all’Amatriciana


Serves 4
2 Tbsp Pastene Extra Virgin Olive Oil
4 oz pancetta or prosciutto
½ tsp red pepper flakes
½ tsp salt
1 white onion, finely chopped
1 large garlic clove, minced
1 28 oz can Pastene San Marzano D.O.P. Tomatoes
16 oz Pastene Italian Bucatini
¼ cup Pastene Grated Romano Cheese


Prep Time: 10 minutes | Cook Time: 35 minutes

  • Heat oil in a large skillet over medium heat. Add pancetta and sauté until crisp and golden, about  4 minutes. Stir in red pepper flakes and salt. 
  • Add onion and garlic; cook, stirring often until soft, about 8 minutes.
  • Add tomatoes, reduce heat to low. Break up the tomatoes with the back of a wooden spoon for a thick and chunky sauce. Cook for 15 to 20 minutes, stirring occasionally. 
  • Meanwhile, bring a large pot of salted water  to a boil and cook pasta to 2 minutes before al dente. Drain, reserving ½ cup of pasta cooking water.
  • Add drained pasta and the reserved ½ cup of water to the sauce in the skillet and toss thoroughly to coat. Cook an additional 2 minutes.
  • Stir in cheese and transfer pasta to warmed serving bowls. Top with additional romano cheese and enjoy!

Product Used

Get our latest offers and promotions