and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Chef Gina Pezza of Vanda Cucina, shows us how to make this Roman pasta dish, which comes from Amatrice, Italy. Featuring spicy pomodoro guanciale (cured pork jowl), topped with Pecorino Romano grated cheese and fresh basil, this everyday pasta is easy to make and quick to please diners. Check out the full recipe and video below.

Bucatini all'Amatriciana

- 8 ounces guanciale (or pancetta), diced

- Olive oil

- 2 shallots, sliced

- 8 cloves garlic, sliced

- 1 cup cherry tomatoes (or grape), cut in half

- 2 ounces white wine

- 2 tablespoons Calabrian chiles (or red pepper flakes)

- 32 ounces pomodoro sauce (your own or favorite store-bought)

- 1 pound bucatini

- Pecorino Romano cheese, shaved, for topping

- Fresh basil leaves, for garnish

Prep time is just five minutes and cooking time is just 15 minutes.

To make the sauce, render the diced guanciale over low heat with a little olive oil, gradually raising the heat to crisp up the meat. As it gets crisp, add the shallots, garlic and tomatoes, and sweat them down in the meat's fat. Deglaze with white wine and let the wine cook out, leaving only a little liquid.

Add the chiles and sauce to the pan, and stir until combined and hot.

Cook your bucatini according to package recommendations, drain and add right into your sauce. Do not rinse pasta. If you need to thin out your sauce add a little pasta water. 

Top plate of pasta with freshly shaved cheese and fresh basil leaves.

Serves: Three to four