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Bucatini All’Amatriciana Sauce

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

This classic sauce takes its flavor from our Guanciale, (Italian salt-cured pork jowl). The blend of the tomatoes, pecorino, onions and dried chilies peppers, make an incredible pasta sauce.

 160 g Niagara Food Specialties “Guanciale”
 750 mg Tomato
 120 g Pecorino
 1 medium onion finely chopped
 Chili peppers (as desired to taste)
 Black Pepper (as desired to taste)
 200 ml of White Wine
1

Preparation: Cut Guanciale into 1 inch segments slowly render in sauce pan. Once fat is rendered and Guanciale is translucent, remove Guanciale from pan. In sauce pan add Chili pepper, black pepper and onions. Sauté mixture until onions are sweating, approx. 10-15 minutes onions should be translucent, then add the White Wine and increase heat. Let the wine reduce. Then add tomatoes to sauce pan. When tomato comes to a boil, reduce heat to a simmer and add cooked Guanciale.

2

Pasta: Bring 4-5 L of water to boil. Add 2 TBSP of salt; add 450 grams of bucatini pasta. Stir occasionally to avoid pasta sticking to the pot. Once pasta is aldente, drain pasta. In a large serving platter, add pasta, tomato sauce and graded pecorino cheese. ENJOY!

Nutrition Facts

Servings 4