Amatrice-style bucatini

Amatrice-style bucatini

Bucatini all'amatriciana

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
3 tablespoons olive oil
150g pancetta or bacon, rind removed and cut into strips
1 small onion, finely chopped
1 small chilli, finely chopped
450g polpa di pomodoro or chunky passata
375g dried bucatini
salt
50g parmesan, grated

Method

  1. Heat the oil and fry the pancetta or bacon, the onion and the chilli for 3–4 minutes until slightly brown. Add the tomatoes, cover and cook gently for 10–15 minutes.
  2. Meanwhile, cook the pasta in plenty of boiling salted water for 7–8 minutes or until al dente, and drain. Toss in the sauce, and serve sprinkled with Parmesan.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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