Bucatini all’amatriciana
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
40 min (COOK TIME: 40 min)
Easy
4 people
Ingredients
-
400
g
Mutti Peeled Tomatoes
-
350
g
Bucatini
-
250
g
Small cubes of guanciale
(Seasoned Italian Pancetta)
-
150
g
of Grated Pecorino Cheese
-
2
tbsp
of Extra Virgin Olive Oil
-
Chili
-
Salt
-
Pepper
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Bucatini all’amatriciana: Method
- Heat a large pan with the extra virgin olive oil.
- Add the cubed guanciale and cook for about 3 minutes.
- Then add the Mutti Peeled Tomatoes and season with salt, pepper and red chili flakes (adjust to your preferred level of spiciness). Let it simmer for about 10-15 minutes.
- Cook the Bucatini in a large pot of salted boiling salted water until they are al dente and drain them.
- Transfer the Bucatini directly into the pan with the sauce and stir everything well for a couple of minutes.
- Remove the pan from the heat, sprinkle the grated pecorino cheese, and serve your delicious Bucatini all’Amatriciana.
