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    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 can (28oz)Kitchen Ready with basil
    12 ozbucatini
    1/4 cupfinely grated pecorino


    • Heat oil in a large, heavy skillet over medium heat. Add guanciale 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.

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