Bucatini All'Amatriciana
This bold, savory pasta dish pairs bucatini with a rich, pancetta-laced tomato sauce flavored with herbs and wine. A sprinkle of Parmesan and fresh parsley completes the classic Italian experience.
View Original PDFIngredients
- 1 lb. Bucatini Pasta
- 1 Pasta Rock
- 2 Tbsp Tuscan Herb Infused Olive Oil
- 1 Small Yellow Onion, small dice
- 5 oz Pancetta
- 2 Cloves Garlic, minced
- ½ cup White Wine
- 28 oz can Diced Tomatoes
- ¼ cup Bruschetta Italian Dried Herb Blend
- 1 tsp Smokey Bacon Infused Sea Salt
- ½ cup Parmesan, finely grated (plus more to finish)
- 1 Tbsp Parsley
Directions
- Bring 4 quarts of water to a boil. Add Pasta Rock to season the water, then cook the bucatini to package directions. Drain and keep warm.
- In a large sauté pan, heat olive oil over medium-high heat. Sauté the onion until translucent, about 5–6 minutes.
- Add pancetta and cook until golden, 6–7 minutes. Stir in garlic and cook for an additional minute.
- Pour in white wine and add the Bruschetta Herb Blend. Cook until the wine reduces by half, about 4–5 minutes.
- Add diced tomatoes and sea salt. Stir, reduce heat to medium-low, cover, and simmer for 20–30 minutes.
- Stir in Parmesan cheese. Add cooked bucatini to the pan and toss to coat. Cook for an additional 1–2 minutes to heat through.
- Serve hot, garnished with fresh parsley and extra Parmesan. Enjoy!