Bucatini all’Amatriciana


I was going to cook Bucatini all’Amatriciana for dinner today, but I remembered that we had left-over sauce from the Hamburg we had the other day.  It’s like ratatouille so we said we could use it as a pasta sauce – so that’s what we did.  I sauteed guanciale, onion & one small dried chilli (cut small), then added the ratatouille type sauce, added some mini tomatoes and cooked it while the pasta was being boiled.  It was very tasty.  I had a few dishes of Bucatini all’Amatriciana in Rome but they were mostly very salty and the pasta was too under cooked – what we made today was much more enjoyable.  I know it wasn’t proper Bucatini all’Amatriciana, but it tasted quite close.






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