Slice the onion medium thick and simmer with EVO oil and the laurel leaf. Once the onion has turned to a translucent-brownish colour, add julienne-cut seitan and cook.
Pour Pomì organic tomato puree and simmer until the sauce has reduced. Season with salt and a generous amount of freshly crushed pepper.
Boil bucatini pasta in salted water, then stir them in a pan with Amatriciana sauce and serve.