200 g Bucatini
Pecorino Romano cheese
In a pan, heat the Amatriciana sauce in a drizzle of oil. Cook the Bucatini, drain and toss in the pan with the sauce. Keep tossing quickly until evenly mixed. If you like your pasta “al dente” you can turn off the heat, otherwise pour in a little water and continue cooking. To finish, sprinkle with some grated Pecorino Romano.