Description
Bucatini All’Amatriciana is a classic Italian pasta dish known for its rich and comforting flavors. Featuring crispy pancetta, simmered San Marzano tomatoes, a hint of red pepper flakes, and finished with savory Pecorino cheese, this recipe delivers an authentic taste of Italian cuisine in about 45 minutes. The bucatini pasta’s unique hollow shape perfectly captures the vibrant sauce, making every bite deliciously satisfying.
Ingredients
Scale
For the Sauce
- 4 oz Pancetta (adds a rich and savory depth to the dish)
- 2 tbsp Olive oil (enhances the overall flavor)
- 1 medium Red onion (brings a touch of sweetness)
- 1 tsp Red pepper flakes (introduces a gentle heat)
- 1 tbsp Dried parsley (adds a fresh note)
- 1 tbsp Red wine vinegar (brightens the sauce)
- 28 oz San Marzano tomatoes (essential for authentic flavor)
- 2 tbsp Tomato paste (thickens the sauce)
- 2 cloves Minced garlic (infuses the sauce with warmth)
For the Pasta
- 12 oz Bucatini pasta (its unique shape holds onto the sauce)
- 1 cup Pecorino or Parmesan cheese (freshly grated)
Instructions
- Cook Pancetta: In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until it’s crispy, about 5-7 minutes. This step renders the fat which enriches the sauce with deep flavor.
- Sauté Onion and Spices: Add the red onion and red pepper flakes to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and soft, allowing the flavors to meld.
- Add Herbs and Vinegar: Stir in the dried parsley, red wine vinegar, San Marzano tomatoes, tomato paste, and minced garlic. Mix well to combine all ingredients thoroughly, setting the foundation for the sauce.
- Simmer Sauce: Allow the sauce to simmer gently for about 20 minutes until it thickens slightly. This slow simmer helps to develop a rich, concentrated flavor.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente, usually around 9-11 minutes. Drain the pasta when ready, reserving some pasta water.
- Toss Pasta with Sauce: Gently add the cooked bucatini to the skillet with the sauce, tossing well to coat the pasta evenly. Use a little reserved pasta water if needed to loosen the sauce.
- Serve and Garnish: Plate the bucatini and generously top each serving with freshly grated Pecorino or Parmesan cheese for a savory finish.
Notes
- Use San Marzano tomatoes for the most authentic and sweet tomato flavor.
- Adjust red pepper flakes according to your heat preference.
- Saving some pasta cooking water helps to achieve a silky sauce consistency when tossing the pasta.
- For a vegetarian version, omit pancetta and use smoked paprika for a similar depth of flavor.
- Serve immediately for best texture and taste, as the pasta absorbs sauce quickly.
