Pasta With Chilli, Bacon And Tomato Sauce
This classic Italian dish brings together the rich flavors of guanciale, white wine, and San Marzano tomatoes to create a vibrant and savory bucatini all'amatriciana. The tender guanciale, aromatic onion, and spicy chili infuse the sauce with depth, while the pecorino adds a delightful sharpness to each bite. Tossed with al dente bucatini pasta, this dish is a celebration of simple yet bold ingredients that come together in perfect harmony.
— Constant Cookbook
Ingredients
- 130g/5oz guanciale (cured pork cheeks), cut into small cubes
- 1 small onion
- 3-4 tbsp extra virgin olive oil
- 1 hot dried red chilli
- 2 tbsp dry white wine
- 500g/1lb 2oz San Marzano tomatoes
- 400g/14oz bucatini pasta
- 80g/3oz pecorino
Instructions
- For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15â20 minutes, stirring occasionally.
- Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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