Penne Pasta all’Amatriciana

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 4 oz. thinly sliced guanciale
• 2 tablespoons of Redoro Piano Extra Virgin Olive Oil
• Half a medium onion, chopped into tiny pieces
• Half bottle of Agromonte Organic Cherry Tomato sauce
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the onion and cook until golden, about 5 minutes.
3. Add the Agromonte sauce and a pinch of salt, let it cook covered for about 20 minutes.
4. In a separate pan cook the sliced guanciale until crunchy, then add it to the sauce.
5. When the sauce is ready, add the cooked pasta.
6. Stir everything together and serve.

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