Bucatini all’Amatriciana               

all’ Amatriciana is a classic Italian pasta sauce made using guanciale (cured pork cheek), pecorino romano cheese, tomato and a little dried chili. Orginally from the village of Amatrice in Lazio. its a common dish across the world in Itlaian restaurants. Traditionally made with Bucatini, a thick hollow spaghetti style pasta, but also great with other long pastas.

Here’s ot quick and easy version using our Arrabbiata sauce –

200g Fresh bucatini

2Tbsp olive oil

100g guanciale diced

1 crushed red pepper 

1 Shallot, diced

2 cloves garlic, sliced

½ jar of Arrabbiata sauce

Salt & Freshly ground black pepper

Freshly grated Pecorino

Boil the pasta for 4 minutes. Sautee the Guanciale until crispy and add the chili, garlic and shallot. Add the tomato sauce to the pan and boil. Add the cooked pasta and a little of the cooking liquid. Heat together for 2 minute and serve with freshly grated pecorino.