Bucatini Al Amatriciana

Ingredients

• 1 JAR CHEFMEL’S SWEET SICILIAN PASTA SAUCE

• 16 OZ CRUSHED TOMATOES, (SAN MARZANO PREFERRED)

• 1 T. CRUSHED RED PEPPER

• 2-3 FRESH GARLIC CLOVES CHOPPED OR CRUSHED

• 2 OZ FRESHLY GRATED PECORINO ROMANO 

• ½-1 LB BUCATINI PASTA

• 4  OZ GUANCIALE (CURED PORK CHEEK, SLICED)

  *AS GUANCIALE IS MORE DIFFICULT TO FIND, YOU CAN SUBSTITUTE PANCETTA HERE

• 2 T. OLIVE OIL (EVOO PREFERRED)

Instructions

1. In a dutch oven or large pot, sauté garlic and Guanciale (or pancetta-add 1 T. olive oil).  Pour in ChefMel’s and 16 oz can of crushed tomatoes.  Add crushed red pepper, stir, and turn heat on low to simmer slowly.  

2. In a large pot, bring water to a boil and add pasta, cook 8 minutes. The pasta will be al dente. Drain pasta.

3. After sauce has been simmering for about 20-30 minutes, add desired amount of pasta to the pot of sauce (less pasta=more sauce, more pasta=less sauce).  Stir in and turn off heat, cover with a lid and let stand about 5 minutes. This allows the bucatini pasta to absorb the sauce and cook a little more.

4. Serve pasta with generous amount of freshly grated Pecorino Romano over the top. 

5. Mangia Bene!