Try this Bucatini all’Amatriciana recipe for a rich pasta dish made with simple, fresh ingredients.
Serving bucatini all’Amatriciana is like bringing an authentic piece of Italy right to your family table. This classic pasta dish, originating from the town of Amatrice, is simple yet elegant, making it a perfect choice for a dinner party or to dig into by yourself on a cozy night in. Rooted in rich culinary tradition, the recipe calls for fresh, wholesome ingredients and is the kind of meal that invites you to slow down and enjoy each mouthful, as a true Italian pasta dish should.
This dish truly embodies the spirit of a rustic, home-cooked meal. It’s the kind of recipe that can make you feel like a bonafide Italian chef, even if you’ve never touched a piece of homemade pasta before or set foot in Italy. The cooking process is simple and straightforward, allowing the ingredients to come together organically and beautifully right in the pan.
With its combination of crispy cured pork, sweet tomatoes, and a kick of heat thanks to red pepper flakes, this sauce is destined to become a favorite. Add in your bucatini with its hollow center, and you have an ideal pasta for soaking up the rich sauce.
Quality Ingredients Bring Bold Flavor
This meal is all about celebrating quality ingredients and letting each one shine. The ingredients list is short, but each one packs a punch of flavor that is important to the dish. The key ingredient to achieving the deep flavor profile of all’Amatriciana is the cured pork. Although pancetta or bacon are sometimes used instead, guanciale is always the preferred cured meat for this recipe. Guanciale is made from the pork jowl or cheek, meaning it has a higher fat content, giving the dish a unique richness and intensity to its flavor. When cooked, the guanciale fat renders, becoming crispy and infusing the dish with a smoky, savory base.
A splash of white wine is used to deglaze the pan and brighten the flavors, while the hand-crushed tomatoes add their vibrant acidity as they simmer and transform the sauce into a mouthwatering masterpiece. A sprinkle of red pepper flakes provides the perfect amount of heat to balance it all out. Finally, a generous grating of Pecorino Romano cheese adds a salty, tangy finish that complements every element of the sauce.
Ingredients
- 1 pound bucatini pasta
- 1/4 cup extra-virgin olive oil
- 6 ounces guanciale, sliced into strips
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 can (28 ounces) peeled tomatoes, hand-crushed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup grated Pecorino Romano cheese
How To Make Bucatini all’Amatriciana
Step 1: Bring a large pot of salted water to a boil. Add bucatini pasta and cook until al dente, about 11 minutes. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add guanciale and red pepper flakes. Cook until guanciale is crispy, about 5 minutes.
Step 3: Deglaze the skillet with white wine and let it reduce slightly, about 3 minutes.
Step 4: Add hand-crushed tomatoes to the skillet. Season with salt and black pepper. Simmer the sauce for about 15 minutes, until thickened.
Step 5: Add the cooked bucatini to the sauce. Toss well to coat the pasta evenly with the sauce.
Step 6: Remove from heat and stir in grated Pecorino Romano cheese until melted and well combined.
Step 7: Serve hot, garnished with additional Pecorino Romano if desired.
FAQs & Tips
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet or in the microwave. For best results, do not freeze the pasta with the sauce, as the texture will likely be affected.
Can I Prep This Ahead?
Yes. The pasta sauce can be made the night before. It can also be frozen for up to 3 months and thawed in the fridge overnight. When ready to serve, just reheat the sauce as you cook your pasta.
What If I Don’t Have Guanciale?
While guanciale is the best cured pork for bucatini all’Amatriciana, you can certainly use pancetta or bacon for a similar taste if that’s what you have on hand. It will still bring a delicious, smoky flavor to your sauce.
Serving Suggestions
While your bucatini all’Amatriciana is delicious enough to be a meal all on its own, there are plenty of options to pair this Italian classic with. You can start by planning an easy and light starter, like these Antipasto Skewers or Caprese Skewers. Another idea is to serve the pasta with a fresh garden salad with a tangy Balsamic Vinaigrette Dressing. You also can’t go wrong by serving a loaf of your favorite crusty bread with homemade Garlic Butter on the side.
In the mood for dessert? You can continue your indulgence in Italian cuisine with a Cannoli Cake, Tiramisu Trifles, or a creamy Almond Amaretto Panna Cotta!
Bucatini all’Amatriciana
Ingredients Â
- 1 pound bucatini pasta
- 1 ounce extra-virgin olive oil
- 4 ounces guanciale sliced into strips
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 1 can peeled tomatoes, hand-crushed 28 ounces
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup grated Pecorino Romano cheese
InstructionsÂ
- Bring a large pot of salted water to a boil. Add bucatini pasta and cook until al dente, about 11 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add guanciale and red pepper flakes. Cook until guanciale is crispy, about 5 minutes.
- Deglaze the skillet with white wine and let it reduce slightly, about 3 minutes.
- Add hand-crushed tomatoes to the skillet. Season with salt and black pepper. Simmer the sauce for about 15 minutes, until thickened.
- Add the cooked bucatini to the sauce. Toss well to coat the pasta evenly with the sauce.
- Remove from heat and stir in grated Pecorino Romano cheese until melted and well combined.
- Serve hot, garnished with additional Pecorino Romano, if desired.
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