Comforting

Bucatini all'amatriciana

Name: Bucatini all'amatriciana
Yield: 4
Ingredients: 200g guanciale (Italian cured pork cheek) or speck, chopped; 1 1/2 tsp dried chilli flakes; 5 garlic cloves, finely chopped; 2 x 400g cans Rich & Thick Classic tomatoes; 400g bucatini pasta; Finely grated pecorino, to serve

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by Phoebe Wood

Jun 10, 2016

You won't need to fill your shopping trolley to create this quick and easy recipe. Take the stress out of a last-minute home-cooked meal with this tasty pasta.

200g guanciale (Italian cured pork cheek) or speck, chopped
1 1/2 tsp dried chilli flakes
5 garlic cloves, finely chopped
2 x 400g cans Ardmona Rich & Thick Classic tomatoes
400g bucatini pasta
Finely grated pecorino, to serve

Method

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.
2.

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