Katie QuinnComment

Bucatini all’amatriciana

Katie QuinnComment
Bucatini all’amatriciana


1 tbs olive oil, plus extra to drizzle
1 onion, finely chopped
3 garlic cloves, crushed
250g good quality bacon, chopped
2 small red chilli, seeds removed, finely chopped
Large handful fresh basil leaves, finely chopped
2 tbsp pine nuts
1/4 cup (60ml) white wine
2 x 400g cans Italian chopped tomatoes
400g bucatini or other long pasta
Grated Parmesan, to serve


Heat 1 tbs olive oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes then add the garlic and cook for a further 1-2 minutes.

Add the bacon to pan and cook for 10-12 minutes, stirring, until bacon is almost golden and crispy.

Add chillies, basil and pine nuts to the pan and stir to combine. Add the white wine to deglaze the pan, scraping all the bits up off the pan base.

Add the tomatoes and season with a pinch of salt and black pepper to taste.

Reduce heat to low and simmer, stirring occasionally, for 10-15 minutes to infuse flavours (add a little water, if needed).

Meanwhile, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain and return to the pan. Drizzle with a little olive oil then add the pasta sauce and stir
to combine.

Divide among serving bowls and serve with grated parmesan cheese.