Easy Bucatini all'Amatriciana
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 350 g Bucatini (or use spaghetti)
- 1 tbsp Olive Oil
- 200 g Pancetta (or smoked bacon lardons)
- 3 Garlic Cloves (peeled and chopped)
- 100 ml Red Wine
- 800 g Chopped Tomatoes (2 x 400g tins)
- Β½ tbsp Chilli Flakes
- 1 tbsp Caster Sugar
- Β½ tsp Salt
- ΒΌ tsp Black Pepper
- 35 g Parmesan (grated (or use Pecorino))
- 1 tbsp Parsley (to garnish)
Method
- Bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of pasta cooking water, drain and set aside.
- Meanwhile, heat the olive oil in a pan and fry the bacon lardons until browned and crispy.
- Add the garlic and cook for 1 minute.
- Pour in the red wine and cook for 1 minute.
- Add the chopped tomatoes, chilli flakes, sugar, salt and pepper. Simmer for 15 minutes.
- Add the cooked pasta, parmesan and mix to combine.
- Add a little reserved cooking water to the sauce if needed, before serving with a garnish of fresh herbs such as parsley.