Bigoli Amatriciana Recipe
Bacon, Mutti tomato passata, pecorino, chile flake
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Ingredients
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Pasta
Sauce
Garnish
Method
Preparation
Cook the Pasta
Bring a large pot of salted water to a boil. Once boiling, add the Bigoli pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Making the Sauce
Prepare the Bacon
In a large skillet over medium heat, add the diced bacon. Cook until the bacon is crispy and golden brown, stirring occasionally, about 5-7 minutes.
Add Tomato Passata
Once the bacon is cooked, reduce the heat to low and add the Mutti tomato passata to the skillet. Stir well to combine with the bacon.
Season the Sauce
Add the red chili flakes, salt, and black pepper to taste. Let the sauce simmer for about 10 minutes, stirring occasionally. If the sauce becomes too thick, add a little reserved pasta water to reach desired consistency.
Combine and Serve
Combine Pasta and Sauce
Add the drained Bigoli pasta to the skillet with the sauce. Toss to combine thoroughly, ensuring the pasta is well coated with the sauce. If needed, add more reserved pasta water to loosen the sauce.
Serve
Remove from heat and stir in the grated Pecorino cheese until melted and well incorporated. Serve hot, garnished with chopped fresh parsley and additional Pecorino on top, if desired.