Bucatini all’amatriciana
INGREDIENTS FOR 4 PEOPLE
8 oz. (250 gr) pancetta, cut into thin strips
1 jar of Corbari tomatoes (520 gr)
1 medium onion finely chopped
1 small red chili pepper, seeded and chopped
Salt and freshly ground black pepper
1 lb. (500 gr) of Il Mulino di Gragnano Bucatini
PREPARATION
Sauce the pancetta in a large frying pan over medium heat until lightly browned (about 5 minutes). Add the onion and sautéed until softened (3 minutes) and then add the Corbari tomatoes and chile pepper. Partially cover and simmer over low heat until the tomatoes are well reduced (about 30 minutes). Cook the Il Mulino di Gragnano bucatini pasta in a large pot of salted boiling water until al dente. Drain well and add the sauce. Toss over high heat for 1 minute and serve.
Serves 4-6
Buon Appetito!
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