Bucatini with Amatriciana Sauce
Bucatini with Amatriciana Sauce
Servings: 8
Prep Time: 10 mins
Cook Time: 45 mins
Ingredients:
1lb Bucatini Pasta
1 Pasta Rocks
2 tablespoons Olivelle Tuscan Herb Infused Olive Oil
1 Small Yellow Onion, small dice
5 oz Pancetta
2 Cloves Garlic, minced
1/2 cup White Wine
28oz can Diced Tomatoes
1/4 cup Olivelle Bruschetta Italian Dried Herb Blend
1 teaspoon Olivelle Smokey Bacon Infused Sea Salt
1/2 cup Parmesan, finely grated, plus more to finish
1 tablespoon Parsley
Directions:
1. Bring 4 quarts of water to a boil. Season with 1 Pasta Rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.
2. Meanwhile in a large saute pan heat the olive oil over medium high heat. Add the onion and saute until translucent, about 5-6 minutes.
3. Add pancetta to the pan and cook until golden, about 6-7 minutes. Add the garlic and cook for an additional minute.
4. Add white wine and Bruschetta. Cook until wine reduces by half, about 4-5 minutes.
5. Add tomatoes and sea salt and stir to combine. Reduce heat to medium low, cover pot, and simmer for 20-30 minutes.
6. Finish sauce with parmesan cheese. Add bucatini to the saute pan and toss to coat. Continue to cook an additional 1-2 minutes to ensure pasta is warmed through.
7. Serve with fresh parsley and a sprinkle parmesan.