- Crushed red pepper a pinch
- Diced pancetta or bacon 1 lb
- Dried Bucatini or Spaghetti 1 lb
- Fresh basil to garnish
- Garlic, minced 4 cloves
- Olive oil 2 tbsp
- Pecorino romano to serve
- Ricotta cheese ¼ C
- Salt and pepper to taste
- Shallot, diced 1 lg
Our convenient Pomì Crushed Tomato Sauce Starters you already know and LOVE are now available in the NEW Crushed Tomatoes with Basil! It makes crafting this deliciously refreshing Amatriciana sauce a breeze since the all-natural, garden-fresh flavor of basil is already infused with our genuine Italian tomatoes.
Directions:
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In a large cold skillet, add the diced pancetta or bacon. Turn the heat to low and slowly render the meat until crisp. Remove from pan and set aside. Leave about 2 TBSP of the fat in the pan and remove the rest.
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Add olive oil and shallot. Cook for 1-2 minutes, until it begins to soften, then add the garlic and cook an additional minute. Season with salt, pepper, and crushed red pepper.
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Meanwhile, cook the bucatini or spaghetti according to package directions, drain, and set aside.
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To the shallot and garlic, add the pomi crushed tomatoes with basil. Simmer on low for 15-20 minutes.
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Stir in the ricotta cheese until well combined. Stir in most of the pancetta (or bacon) Set a little behind to top pasta with.
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Stir in the pasta until well coated with the sauce.
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Plate the pasta, and top with fresh basil leaves, pecorino, and pancetta. Enjoy.