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Romesco Bucatini all’Amatriciana

A Roman classic of cured pork, tomatoes, and cheese gets an extra creamy kick with the addition of Red Pepper Romesco in this under-30-minute dinner.

Chef Tip: Allow pancetta fat to render slowly. You want to get all that fat out of the meat without over-browning.

Ingredients

  • 1 cup diced pancetta

  • Haven’s Kitchen Red Pepper Romesco

  • 1 (15 oz.) can of crushed tomatoes

  • 1 lb. bucatini, cooked as per package instructions (reserve ½ cup of the cooking water)

  • 1.5 cups leftover rotisserie chicken, shredded

  • ½ cup parmesan cheese, grated

  • Salt

  • 3-4 leaves of basil, cut into ribbons

Steps

STEP 1

Add the pancetta to a large skillet and then turn the heat on to a medium flame allowing the pan to heat up while the fat from the pancetta renders down

STEP 2

Squeeze in ½ a pouch of the Romesco sauce and let it bubble away for a minute or two

STEP 3

Add the crushed tomatoes and the pasta water as required to create a thick sauce

STEP 4

Add the shredded chicken allowing the chicken to warm through and then add the cooked bucatini.

STEP 5

Toss it in the sauce while adding the parmesan. Add salt to taste. Garnish with basil and serve immediately

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Gluten-free. Vegan,…

This recipe is also great with our Herby Chimichurri sauce.

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