Bucatini all'Amatriciana


– 1 lb. Bucatini – 28 oz. Peeled Whole Tomatoes – 7 oz. Guanciale – 1 Tbsp. Hot Pepper Flakes – 1/2 cup White Wine – Pecorino Cheese – Olive Oil, extra virgin – Basil Leaves

Let's Get Started!

To prepare, thinly slice the guanciale and then cut into 1/2 inch strips. Bring a pot of salted water to a boil to be used to cook the pasta in a later step. In the meantime, add a drizzle of olive oil into a sauté pan and warm up over a medium/high flame.


Add in the guanciale and fry until crispy, making sure to mix so that it is evenly cooked. Lower the flame and pour in the wine. Stir for about two minutes, allowing the alcohol to evaporate.



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