MeatPasta

Bucatini all’amatriciana

Bucatini all'amatriciana is a long, thick pasta with a hole running through it. This allows it to pick up the simple, flavoursome sauce that we show you how to make below!

Prep Time: 10 mins
Cooking Time: 40 mins
4 people

Used in this recipe

Ingredients

Filippo Berio Classico olive oil
350g pancetta cubes
1 onion, chopped
1 clove garlic, chopped
1 dried chilli, seeded and chopped
100ml red wine
Filippo Berio Gran Cru Balsamic Vinegar
1 tin chopped tomatoes
400g bucatini
Salt & Pepper to taste
Parmesan cheese

Method

Heat the Filippo Berio Classico Olive Oil in a large frying pan and add the pancetta. Fry until crisp then remove the pancetta from the pan.
Now add the onion to the pan, season with a pinch of salt and sauté until soft.
Add the garlic and chilli and cook for a further minute, stirring frequently. Splash with the wine and Filippo Berio Gran Cru balsamic vinegar and let it bubble away to reduce by half. Pour in the chopped tomatoes and cook on moderate heat for about 20-25 minutes.
Meanwhile cook the bucatini as per pack instructions.
Drain thoroughly and then add the pasta to the frying pan. Add the pancetta and cook for a further 2 minutes on a low heat, stirring continuously.
Serve with plenty of Parmesan cheese.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.