Bucatini with Amatriciana Sauce

Serves 8

1lb Bucatini Pasta

1 Pasta Rocks

2 Tbsp Tuscan Herb Infused Olive Oil

1 Small Yellow Onion, small dice

5 oz Pancetta

2 Cloves Garlic, minced

1/2 Cup White Wine

28oz Canned Tomatoes

1/4 Cup Bruschetta Italian Dried Herb Blend

1 tsp Smokey Bacon Sea Salt

1/2 Cup Parmesan, finely grated, plus more to finish

1 Tbsp Parsley

1. Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.

2. Meanwhile in a large saute pan heat the olive oil over medium high heat. Add the onion and saute until translucent, about 5-6 minutes.

3. Add pancetta to the pan and cook until golden, about 6-7 minutes. Add the garlic and cook for an additional minute.

4. Add white wine and bruschetta. Cook until wine reduces by half, about 4-5 minutes.

5. Add tomatoes and sea salt and stir to combine. Reduce heat to medium low, cover pot, and simmer for 20-30 minutes.

6. Finish sauce with parmesan cheese. Add bucatini to the saute pan and toss to coat. Continue to cook an additional 1-2 minutes to ensure pasta is warmed through.

7. Serve with fresh parsley and a sprinkle parmesan.