Bucatini all’amatriciana with Mastro Scheidt 2017 Sangiovese Vecchio

1 slice double thick bacon cut into small chunks (yes, I know it’s should be Guanciale or Pancetta, but it’s a crisis and it’s what I’ve got in the kitchen)
3 garlic cloves, crushed
1 teaspoon dried Aleppo pepper (or a regular red pepper flake is fine)
1 cup of tomato sauce (my previously made sauce included several whole sausages, yellow onions, garlic and black pepper – I removed the whole sausages from the sauce for this recipe)
Half a pound of bucatini
Grated Parmigiano or Romano Cheese, whichever you prefer
Small handful of chopped parsley

Get your pasta boiling, bucatini can take longer than you think

Cook your bacon in a sauté pan until cooked thoroughly and crispy. There should be just enough bacon drippings to complete the sauce. Add the three crushed garlic cloves and Aleppo pepper and cook for a minute. Then add all of your tomato sauce and warm everything through. It takes longer to cook the bacon than the actual sauce

When the bucatini is ready, drain the pasta quickly and drop all the pasta in the sauce (yes, I want a little of the pasta water in the sauce) Toss through the pasta and the sauce off heat until the pasta is thoroughly coated. Add some of your grated Parmigiano or Romano, all of the chopped parsley and serve