Bucatini Amatriciana

Ah, Amatriciana—an Italian classic! But you know me, I can’t resist a little experimentation. So I took that rich, tomatoey, guanciale-laden masterpiece and gave it a twist with Mango, Tamarind & Anise Botanical Hot Sauce. And let me tell you, it works.

The sweet, tropical mango cozies right up to the deep savoriness of crispy guanciale. The tamarind adds a tangy zip that makes those fresh tomatoes sing. And the anise? Oh, that sneaky little spice weaves its way through, adding a whisper of warmth and complexity. Then, just when you think it couldn’t get any better—Parmigiano melts into all that saucy, spicy goodness, bringing it all together in one glorious, comforting, Harvey-approved bite.

So grab a fork, twirl up some bucatini, and prepare to meet the Amatriciana you never knew you needed. 🍝🔥

Ingredients

• 1/2 lb guanciale, cut into thin pieces
• 1 tablespoon olive oil (optional, if needed)
• 2 cups quartered tomatoes
• 1 tablespoon Tannenbaum’s Mango, Tamarind & Anise Botanical Hot Sauce
• 1/4 cup grated Parmigiano cheese
• 8 oz bucatini pasta
• Freshly ground black pepper, for garnish
• Extra Parmigiano cheese, for garnish

Instructions

1. Cook the Guanciale: In a hot pan, add the guanciale (no oil) and cook, letting the fat render until it becomes golden and crispy. Once browned, remove half of the guanciale from the pan and set aside.
2. Simmer the Tomatoes: Add the quartered tomatoes into the pan with the rendered guanciale grease. Let the tomatoes simmer until soft and they release their juices (about 5-7 minutes). Use a wooden spoon to press down on the tomatoes to release all of their juices.
3. Add Hot Sauce and Cheese: Stir in Tannenbaum’s Mango, Tamarind & Anise Botanical Hot Sauce and mix well. Add grated Parmigiano cheese into the sauce and stir until melted and smooth.
4. Cook the Pasta: While the sauce is simmering, cook the bucatini in salted boiling water for 8 minutes (or until al dente). Drain the pasta and add it directly into the sauce. Stir and cook the pasta in the sauce for an additional 2 minutes, allowing the pasta to absorb the flavors.
5. Plate and Garnish: Plate the pasta and garnish with freshly ground black pepper and extra grated Parmigiano cheese.