Bucatini al Amatriciana

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Simple Bucatini Al' Amatriciana

Yield: 4-6

Author: Lauren Nicholsen

This classic Italian sauce comes to us from Rome Italy! Spicy and delicious with red pepper flakes and bacon cooked down in San Marzano tomatoes. I can't wait for you to check this recipe out, it is one of my favorites!

Ingredients

• 1 pound of bacon
• 12 oz of bucatini ( or any spaghetti will do)
• 1 28oz Can of San Marzano crushed tomatoes
• 1 8oz can of tomato paste
• 1/4 cup of chicken stock 
• ½  tsp. crushed red pepper flakes
• ½  tsp. freshly ground black pepper
• 1 tsp. of CRU Cabernet Sauvignon Spice 
• ¾  cup minced onion
• 2 cloves garlic, minced
• 1 tsp. olive oil 
• 3 tbp of bacon fat
• 1/4 cup of parmesan cheese

Instructions

1. In an iron skillet cook bacon until crispy. Remove the bacon and save the bacon fat aside. 
2. In the same iron skillet, heat 1 tablespoon of olive oil, add onions and garlic and cook down slowly until translucent and fragrant. 
3. Add 1 can of San Marzano tomatoes and cook on low heat until the tomatoes thicken. Add tomato paste and mix well. 
4. After the tomatoes have cooked for about 10 minutes, add in 1/4 cup of chicken stock, CRU spice, salt, pepper and red pepper flakes and continue to reduce the sauce down. 
5. Bring a pot of water to boil and add pasta. 
6. Once the sauce is noticeably thickened, add bacon fat or olive oil to the sauce and stir. 
7. Add the pasta, sauce and parmesan cheese to a bowl and mix well. Serve hot. 

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