Amatriciana Recipe

Time40m

Serves4

Bucatini, Spicy Red Sauce, Pork Belly, Brown Butter Bread Crumbs

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Ingredients

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1
Prepare the Pork Belly
Cut the pork belly into small cubes. In a skillet over medium heat, cook the pork belly until crispy and browned. Remove and set aside.
2
Make the Sauce
In the same skillet, add the canned San Marzano tomatoes, crushed with a fork. Stir in red chili flakes and simmer for about 20 minutes until thickened. Add the crispy pork belly back to the sauce and mix well.
3
Cook the Bucatini
Meanwhile, cook the bucatini in a large pot of salted boiling water according to package instructions until al dente. Reserve some pasta water, then drain the pasta.
4
Combine Pasta and Sauce
Add the drained bucatini to the sauce, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water.
5
Prepare Brown Butter Breadcrumbs
In a separate skillet, melt butter over medium heat until it becomes brown and nutty. Add breadcrumbs and toast until golden brown. Remove from heat.
6
Serve
Plate the bucatini with the sauce, top with brown butter breadcrumbs and grated Parmesan cheese.