BUCATINI WITH AMATRICANA SAUCE

Tuscan Herb Infused Olive Oil

Servings: 8

Prep Time: 10 mins

Cook Time: 45 mins

Ingredients:

1lb Bucatini Pasta

1 Pasta Rock

2 Tbsp Tuscan Herb Infused Olive Oil — also available in 250ml, 500ml, 750ml

1 Small Yellow Onion, small dice

5 oz Pancetta

2 Cloves Garlic, minced

½ cup White Wine

28oz can Diced Tomatoes

¼ cup Bruschetta Italian Dried Herb Blend

1 tsp Smokey Bacon Infused Sea Salt

½ cup Parmesan, finely grated, plus more to finish

1 Tbsp Parsley

Directions:

1. Bring 4 quarts of water to a boil. Season with 1 Pasta Rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.

2. Meanwhile in a large saute pan heat the Tuscan Herb Infused Olive Oil over medium high heat. Add the onion and saute until translucent, about 5-6 minutes.

3. Add pancetta to the pan and cook until golden, about 6-7 minutes. Add the garlic and cook for an additional minute.

4. Add white wine and Bruschetta Italian Dried Herb Blend. Cook until wine reduces by half, about 4-5 minutes.

5. Add tomatoes and Smokey Bacon Infused Sea Salt and stir to combine. Reduce heat to medium low, cover pot, and simmer for 20-30 minutes.

6. Finish sauce with parmesan cheese. Add bucatini to the saute pan and toss to coat. Continue to cook an additional 1-2 minutes to ensure pasta is warmed through.

7. Serve with fresh parsley and a sprinkle of parmesan.

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