Pasta & Pizza

Bucatini Amatriciana with Pancetta and Romano Cheese



  • 1 jar Vero Gusto Tomato Basil
  • 1 box of Barilla Collezione Bucatini
  • 1 large onion, sliced thin
  • 2 tbsp extra virgin olive oil
  • 1/2 cup of water
  • 1/2 tsp chili flakes
  • 4 oz pancetta
  • 1/2 cup of Romano cheese, grated
  • 6 leaves fresh basil, sliced thin
  • Salt and pepper to taste


  1. Bring a large pot of water to a boil, add salt. Cook onions and chili flakes with olive oil in a large skillet over medium heat for 2-3 minutes or until onions are translucent.
  2. Add pancetta and cook until crispy.
  3. Add sauce and 1/2 cup of water, bring to a simmer. Season with salt and black pepper.
  4. Cook pasta according to package directions, drain pasta. Add pasta to sauce and toss.
  5. Remove skillet from heat, fold in Romano cheese and basil before serving.

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