Bucatini with Amatriciana Sauce
Bucatini with Amatriciana Sauce
Brie Thompson
8
10 minutes
45 minutes
Smoky pancetta, a splash of white wine, and a rich tomato sauce clinging to thick, hollow bucatini is my idea of a perfect pasta night. Tuscan Herb Infused Olive Oil, Bruschetta Dried Herb Blend, and Smokey Bacon Infused Sea Salt build layers of savory, herby flavor, and a shower of Parmesan finishes every bowl. Amatriciana is a classic Italian sauce traditionally made with guanciale, which is cured pork cheek, so use it if you can find it.
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Ingredients
- 1 lb Bucatini Pasta
- 1 Pasta Rock
- 2 Tbsp Tuscan Herb Infused Olive Oil
- 1 Small Yellow Onion, diced small
- 5 oz Pancetta
- 2 Cloves Garlic, minced
- ½ cup White Wine
- 1 (28 oz) can Diced Tomatoes
- ¼ cup Bruschetta Dried Herb Blend
- 1 tsp Smokey Bacon Infused Sea Salt
- ½ cup Parmesan, finely grated
- Parmesan, finely grated, to finish
- 1 Tbsp Parsley, chopped, to garnish
Directions
Bring 4 quarts of water to a boil. Season with 1 Pasta Rock according to package directions. Add the bucatini and cook according to package directions. Drain and cover until ready to use.
Meanwhile, heat Tuscan Herb Infused Olive Oil in a large sauté pan over medium high heat. Add the onion and sauté until translucent, 5 to 6 minutes.
Add the pancetta and cook until golden, 6 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the white wine and Bruschetta Dried Herb Blend. Cook until the wine reduces by half, 4 to 5 minutes.
Add the tomatoes and Smokey Bacon Infused Sea Salt. Stir to combine. Reduce the heat to medium low, cover, and simmer until the sauce thickens slightly, 20 to 30 minutes.
Stir in ½ cup Parmesan. Add the cooked bucatini to the pan and toss to coat. Cook until the pasta is warmed through, 1 to 2 minutes.
Finish with Parmesan. Garnish with the parsley. Serve immediately.