Ingredients (4 people)
  • 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.


  1. 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.

  2. 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.

  3. Meanwhile, cook the bucatini or spaghetti according to package directions, drain, and set aside.

  4. To the shallot and garlic, add the pomi crushed tomatoes with basil. Simmer on low for 15-20 minutes.

  5. Stir in the ricotta cheese until well combined. Stir in most of the pancetta (or bacon) Set a little behind to top pasta with.

  6. Stir in the pasta until well coated with the sauce.

  7. Plate the pasta, and top with fresh basil leaves, pecorino, and pancetta. Enjoy.

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