Pasta Bucatini Amatriciana (50 Minutes)

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Pasta Bucatini Amatriciana is a classic Italian dish hailing from the town of Amatrice.

Renowned for its simple yet robust flavors, this pasta dish features bucatini noodles enveloped in a savory tomato sauce, accentuated with the smokiness of pancetta or guanciale.

Fresh basil adds a touch of aromatic freshness, making this dish a beloved favorite for those who appreciate authentic Italian cuisine.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb bucatini pasta
  • 4 oz pancetta or guanciale, diced
  • 1 can (28 oz) San Marzano tomatoes, crushed or whole and hand-crushed
  • 1 onion, finely chopped
  • 1 red chili pepper, finely chopped (or 1/2 teaspoon red pepper flakes)
  • 1/2 cup Pecorino Romano cheese, grated
  • 2 tablespoons extra virgin olive oil
  • 3–4 fresh basil leaves, torn
  • Salt and pepper to taste

Instructions

  1. Cook Pasta (12 minutes): Cook the bucatini in a large pot of boiling salted water until al dente, following package instructions. Reserve 1 cup of pasta water for later use. Drain the pasta and set aside.
  2. Render Pancetta (10 minutes): In a large skillet, heat the olive oil over medium heat. Add the pancetta or guanciale and cook until it begins to crisp and its fat has rendered.
  3. Sauté Onion and Chili (5 minutes): Add the chopped onion and chili pepper to the skillet. Cook until the onion becomes translucent.
  4. Prepare Tomato Sauce (15 minutes): Add the crushed San Marzano tomatoes to the skillet. Simmer the sauce for about 15 minutes, stirring occasionally. If the sauce thickens too much, add some reserved pasta water.
  5. Combine Pasta and Sauce (5 minutes): Add the cooked bucatini to the tomato sauce. Toss well to ensure the pasta is thoroughly coated. Cook together for a few minutes, allowing the pasta to absorb the flavors.
  6. Finish with Cheese and Basil (2 minutes): Remove the skillet from heat. Stir in the grated Pecorino Romano cheese and torn basil leaves. Adjust seasoning with salt and pepper.
  7. Serve (1 minute): Plate the Pasta Bucatini Amatriciana and serve immediately.

Notes

To achieve the authentic taste of pasta bucatini amatriciana, use quality pancetta or guanciale for the best flavor.

The sauce should be rich but not overly thick, clinging nicely to the bucatini.

Fresh basil and Pecorino Romano cheese are essential for adding depth and freshness to the dish. Serve this pasta dish with a side of bread to soak up the delicious sauce and your favorite veggies like a nice tossed salad or broccolini. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 25g
  • Carbohydrates: 80g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 30mg

Pair this with...

Broccoli Raab with Pine Nuts

Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

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