Bucatini all'amatriciana

Name: Bucatini all'amatriciana
Ingredients: 200g guanciale (Italian cured pork cheek) or speck, chopped; 11/2 tsp dried chilli flakes; 5 garlic cloves, finely chopped; 2 x 400g cans Ardmona Rich & Thick Classic tomatoes; 400g bucatini; Finely grated pecorino, to serve

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Servings: 4

Cost: $3.64 /serving

Author : Phoebe Wood

quick recipe pasta recipe italian pork

Ingredients

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200 grams guanciale (Italian cured pork cheek) or speck, chopped11/2 tsp dried chilli flakes5 garlic cloves, finely chopped2 x 400 grams cans Ardmona Rich & Thick Classic tomatoes400 grams bucatiniFinely grated pecorino, to serve

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Instructions

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Step 1

Place guanciale in a large cold frypan over low heat. Cook, stirring, for 6 minutes or until golden and fat has rendered. Add chilli and garlic, and cook, stirring, for 2 minutes or until fragrant.

Step 2

Add tomatoes and 400ml water and increase heat to medium-high. Cook for 20-25 minutes until thick and reduced. Season to taste.

Step 3

Meanwhile, cook the pasta in a saucepan of boiling salted water according to packet instructions. Fold the pasta through sauce. Scatter with cheese to serve.