How To Make Bucatini All’Amatriciana
We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!
Serves:
Ingredients
- 12 ounces bucatini pasta
- 4 ounces pancetta, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 28 ounces crushed tomatoes
- 1/4 cup grated pecorino cheese
- Salt and black pepper to taste
- Fresh parsley, for garnish
Instructions
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Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
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In a large skillet, cook the pancetta over medium heat until crispy. Remove from the pan and set aside.
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In the same skillet, sauté the onion until it becomes translucent. Add the garlic and red pepper flakes, and cook for another minute.
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Pour in the crushed tomatoes and bring to a simmer. Cook for 15-20 minutes, until the sauce thickens.
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Stir in the cooked pancetta and season with salt and black pepper to taste.
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Add the cooked bucatini to the skillet and toss well to coat the pasta with the sauce.
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Serve hot, garnished with grated pecorino cheese and fresh parsley.
Nutrition
- Calories : 470kcal
- Total Fat : 9g
- Saturated Fat : 3g
- Cholesterol : 25mg
- Sodium : 550mg
- Total Carbohydrates : 82g
- Dietary Fiber : 5g
- Sugar : 11g
- Protein : 18g
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