Why Use Passata? Our Passata is skinless and seedless making it the perfect pantry essential. It's the perfect starting ingredient to every homemade sauce. Velvety and smooth, our Passata Traditional provides a blank canvas for you to experience The Art Of Italian Flavor your way. 

Perfect for your homemade pasta and pizza sauces! 

Bucatini All' Amatriciana

INGREDIENTS:

• 1 lb bucatini pasta
• 4 ½ oz guanciale, cut into ½ in. cubes
• ¼ cup dry white wine
• 2 tbsp Botticelli Minced Garlic
• 1 24oz bottle of Botticelli Passata Traditional
• 3 ½ oz Parmesan, freshly grated
• ½ tsp. red pepper flakes, optional
• Salt and pepper, taste
  

PREPARATION:

1. Bring a large pot of salted water to a boil and cook the pasta to al dente following package instructions. Reserve 1 cup of pasta water before draining and set aside.
2. In a large sauté pan over medium heat, add the guanciale to the pan and begin to cook. Stir and flip the guanciale to ensure each side gets browned and crispy, about 10 minutes.
3. Using a slotted spoon, remove the guanciale from the pan and place into a separate plate. Drain the rendered fat from the pan, reserving a few tablespoons of the rendered fat to coat the bottom of the pan.
4. In the same sauté pan with reserved fat, add the minced garlic and red pepper flakes. Gently brown them for 30 seconds before carefully pouring in the wine and passata. Begin deglazing the bottom as you stir.
5. Add the guanciale and pepper, and taste to see if you need any more salt. Once combined, let simmer for 10 minutes. Once the sauce has thickened slightly, add the pasta and a splash of the reserved pasta water. Gently stir to coat the pasta in the sauce. Add more of the reserved pasta water if needed.
6. Once combined, turn off the heat and sprinkle the cheese in as you gently mix until it has nicely melted in. Reserve some for garnish once plated. Serve and enjoy!