Home / International Cuisine / Pasta & Risotto / Bucatini all’Amatriciana

Bucatini all’Amatriciana


2 Servings
2 tbspPastene extra virgin olive oil
4 ozpancetta
1/2 tspcrushed red pepper flakes
1/2 tspfreshly ground black pepper
3/4 cupPastene Minced Garlic
1 CanPastene Small Whole Cherry Tomatoes
12 ozPastene Bucatini
1/4 cupPastene Grated Romano


  • Heat oil in a large, heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally until sauce thickens, 15-20 minutes.
  • Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
  • Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry). Stir in cheese and transfer pasta to warmed bowls. Sprinkle Pastene Romano over the dish and enjoy!

Get our latest offers and promotions