bucatini amatriciana

Heavenly Villagio Marzano® Tomatoes
bucatini amatriciana
  • 180g Dei Campi Bucatini (cooked)
  • 2 oz Alfredo Cetrone Intenso Extra virgin olive oil
  • 3 tbsp Guanciale, chopped (could substitute pancetta)
  • 1 tbsp Minced garlic
  • ¾ tsp Peperoncino chili flakes
  • 1 tbsp Chopped Italian flat-leaf parsley
  • 4 tbspVillage Farms heavenly villagio marzano® tomatoes, chopped
  • 4 oz Sicilian pachino cherry tomato sauce
  • 2 tbsp Pecorino Romano cheese
  1. Cook noodles in salted boiling water for approximately 9 minutes, or until al dente, reserve noodles to add to finished sauce.
  2. In a preheated pan, add olive oil and bring to medium-high heat; add chopped guanciale, render at medium heat until slightly crisp. Add chili flakes, parsley and garlic, maintaining a medium heat, cook out for approximately another minute. Increase temperature, and add chopped fresh mini san marzano tomatoes – cook out for a few more minutes. Finish with pachino tomato sauce, add pasta, Pecorino and salt to taste.