30-Minute Authentic Bucatini all’Amatriciana

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October 9, 2017

Recipe by Bowl of Delicious


2 tablespoons extra virgin olive oil

6 oz. guanciale or pancetta, chopped into ¼ inch pieces (see notes)

½ teaspoon crushed red pepper

1 small yellow onion, minced (about ½ cup)

¼ cup red wine (or dry white- see notes)

1 28-oz can whole peeled San Marzano tomatoes, crushed by hand (see notes)

16 oz. (1 lb.) bronze cut bucatini (or other pasta shape)

kosher salt and black pepper, to taste

2 oz. finely grated pecorino Romano cheese, divided


1For directioons visit Bowl of Delicious


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