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Bucatini all'Amatriciana

NORMAL | 40 MIN | SERVES 6

Ingredients

3 Tbsp. ENZO Organic Fresno Chili Crush Olive Oil
5 oz. Diced Pancetta
½ Tsp. Freshly ground black pepper
1 Cup Minced onion
4 Cloves Minced garlic
1 28-oz. Can tomatoes (crushed by hand)
Kosher salt
16 oz. Dried Bucatini pasta
½ Cup Grated Pecorino Romano

Directions

Step 1
Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes.

Step 2
Add black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.

Step 3
Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente.

Step 4
Drain, reserving 1 cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

ENZO Products found in this recipe...

Organic Fresno Chili Crush Olive Oil
Organic Fresno Chili Crush Olive Oil
Organic Fresno Chili Crush Olive Oil
Organic Fresno Chili Crush Olive Oil
Organic Fresno Chili Crush Olive Oil

Organic Fresno Chili Crush Olive Oil

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