Nutrition Facts

Serving Size 360 g

(Approx. 6 Servings)

Amount Per Serving

Calories	460	Calories From Fat	120

% Daily Value*

Total Fat 18 g	28%

Saturated Fat 10 g	50%

Trans Fat 0.0 g

Cholesterol 15 mg	5%

Sodium 650 mg	27%

Total Carbohydrate 69 g	23%

Dietary Fiber 6 g	24%

Sugars 7 g

Protein	23 g

Vitamin A 10%	•	Iron 25%

Vitamin C 30%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pasta Amatriciana

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

28 Oz Italian San Marzano Tomatoes

1/4 cup(s) olive oil

1 Tbsp H‑E‑B Select Ingredients Coarse Mediterranean Sea Salt

1/2 Tsp red pepper flakes, plus more as needed

1 fresh garlic clove(s), sliced

1 Lb Bucatini Pasta, prepared according to package directions minus two minutes and reserve 1 cup of water

1/3 cup(s) Basil, chopped

1/3 cup(s) Shredded Parmesan Cheese, plus more as needed

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Instructions

In a large skillet or pot set over medium heat, add pancetta and stir-fry for 3 to 4 minutes to render out some fat.

Add onions and garlic and stir-fry an additional 3 to 4 minutes or until onions and garlic are a light tan color. Adjust heat as necessary to keep garlic from burning.

Add crushed red pepper, tomatoes, and stir to combine, cook for 8 to 10 minutes until sauce has thickened slightly, then turn down to low heat. While sauce is cooking prepare pasta.

Bring a large pot of water to a boil with a generous pinch of salt. Add pasta and cook according to package directions.

To finish sauce, add a 1/2 cup of pasta cooking water to sauce along with cooked pasta, toss to coat pasta with sauce and finish with parsley and Pecorino Romano cheese. Season with salt and cracked pepper to taste.