Bucatini All’Amatriciana

Ingredients

12 ounces DeLallo Bucatini or pasta of choice

1 tablespoon DeLallo Extra Virgin Olive Oil

8 ounces pancetta or guanciale, diced into ¼-inch cubes (see Recipe Notes)

8 cloves garlic, very thinly sliced

1 ½ teaspoons crushed red pepper flakes

¼ cup dry unoaked white wine

2 cups DeLallo Passata Rustica Rich Tomato Puree (see Recipe Notes)

⅓ cup finely grated Delallo Imported Italian Pecorino Romano or Parmigiano Reggiano Cheese cheese

For serving, as desired: additional grated cheese, finely chopped fresh parsley, extra virgin olive oil, etc.

Directions

Boil the pasta: Bring a large pot of generously salted water to a boil. Add the bucatini and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water and set aside. Carefully drain the pasta – do not rinse. Tip! ⇢ For a perfectly timed meal, wait to drop the pasta until the amatriciana sauce is simmering, Step 4.

Render the pancetta: To a large skillet over medium heat, add the olive oil and pancetta. Cook, stirring occasionally, until the fat renders and the pancetta becomes golden and crispy, about 5-6 minutes. If desired, reserve about ⅓ of the crispy pancetta for garnish.

Cook the aromatics: To the skillet with the pancetta, add the garlic and crushed red pepper flakes. Cook, stirring often, until the garlic is just beginning to turn golden brown, about 2-3 minutes.

Prepare the amatriciana sauce: Deglaze the pan by slowly pouring the white wine into the skillet, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Let the wine simmer for 2-3 minutes, until reduced, then carefully stir in the tomato passata. Season with 1 teaspoon kosher salt and ground black pepper as desired. Simmer 8-10 minutes, stirring occasionally, until thickened. Taste and adjust seasoning as needed.

Toss the bucatini all’Amatriciana: Add the cooked bucatini and grated cheese to the amatriciana sauce. Toss to combine well – the sauce should evenly coat the pasta. Add in some of the reserved pasta water if the sauce needs to loosen up a little; increase the heat or add in a little more cheese if it needs to tighten up more. Cook 1-2 minutes longer, allowing the pasta to meld with the sauce, then remove from the heat.

Serve immediately: Divide the bucatini all’Amatriciana into pasta bowls. Top with reserved pancetta, extra grated cheese, finely chopped parsley, and a drizzle of extra virgin olive oil as desired. Enjoy!