Spicy Bucatini Amatriciana with Soppressata

Name: Spicy Bucatini Amatriciana with Soppressata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 oz Hot soppressata, diced; 12 oz Bucatini pasta; 1 medium onion, diced; 2 Jalapenos, diced; 1 Anaheim pepper, diced; 4 garlic cloves, minced; 28 oz Crushed tomatoes; 1 tbsp olive oil; 0.5 tsp Crushed red pepper flakes; to taste Salt and pepper; 2 tbsp Chopped parsley; 0.25 cup Grated Parmesan cheese

Servings4 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

Hot soppressata, diced
4 oz
Bucatini pasta
12 oz
onion, diced
1 medium
Jalapenos, diced
2
Anaheim pepper, diced
1
garlic cloves, minced
4
Crushed tomatoes
28 oz
olive oil
1 tbsp
Crushed red pepper flakes
0.5 tsp
Salt and pepper
to taste
Chopped parsley
2 tbsp
Grated Parmesan cheese
0.3 cup

Step-by-Step Instructions

Bring a large pot of well-salted water to a boil. Cook the bucatini according to the package directions until al dente, then reserve 1 cup of pasta water before draining.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced soppressata, onion, jalapenos, and Anaheim pepper; season lightly with salt and black pepper. Cook for 5-7 minutes, stirring often, until the vegetables soften and the soppressata begins to render.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Add the crushed tomatoes and red pepper flakes, then reduce the heat to medium-low, cover, and simmer for 15 minutes. Taste and adjust the seasoning.