Bucatini all’Amatriciana {Ready in under 60 Mins!}

Bucatini all’Amatriciana {Ready in under 60 Mins!}

Bucatini all’Amatriciana is a delicious pasta recipe! The sauce in this recipe is really quick to make yet boasts a big flavor!

Bucatini is a long tubular pasta, almost like a hollow spaghetti and it pairs perfectly with a rich and flavorful tomato sauce.

A serving of bucatini all'amatriciana topped with parmesan and basil.

This dish is like a taste of Italy along with other favorites like Italian Wedding Soup or mozzarella stuffed meatballs, and an appetizer of bruschetta.

What is Bucatini?

Bucatini pasta is shaped like spaghetti (but thicker) and it is hollow in the middle. The hole in the middle of this long pasta captures all of the juicy goodness of the sauce.

It is definitely a heartier pasta and lends itself well to heavier sauces like tomato-based ones. If bucatini is hard to find, then spaghetti noodles will do or even a penne pasta in a pinch!

Two images showing the steps to prepare the homemade tomato sauce.


Much like a Spaghetti Carbonara (and many Italian dishes to be honest) this doesn’t contain a ton of ingredients so it’s a good idea to make sure they’re high quality.

  • Pancetta This adds a salty flavor and while guanciale (pork cheek) is traditional, pancetta is easy to find. You can substitute bacon if it’s all you have on hand.
  • Tomatoes Tomatoes are the base of the sauce so splurge for a can of San Marzano Italian tomatoes, you’ll be glad you did. This recipe uses whole tomatoes (instead of diced) as they tend to have a better consistency.
  • Cheese This dish adds a bit of parmesan although pecorino is traditional. If you have pecorino, by all means use that. If not, a good quality parmesan is just fine in this recipe. Be sure to grate your own cheese (instead of purchasing grated cheese).

Close up of bucatini amatriciana garnished with basil.

How To Make Bucatini Amatriciana

Bucatini is a great pasta and pairs well with a hearty flavorful sauce.

  1. Cook and drain the pasta. Reserve the pasta water.
  2. Crush the tomatoes by hand and set aside in a bowl. Cook pancetta until crisp in a pan over medium heat.
  3. Add the onions and garlic. Then add remaining ingredients and simmer until thickened.

Sauce Consistency: Add cooked pasta to the sauce and add a little pasta water to get the right consistency.

The sauce thickens up and the starchy pasta water thins it out enough that it can seep into the hollow of the bucatini noodles.

Bucatini all'amatriciana prepared in a frying pan topped with basil.

What To Serve With Bucatini Amatriciana

Bucatini all’Amatriciana is best served with lighter side dishes like a fresh tossed salad and a slice of garlic bread.

Traditional Italian Favorites

Bucatini Amatriciana

Made with a rich and flavorful tomato sauce!

  • 4 oz pancetta diced
  • 1 onion sliced
  • 2 cloves garlic minced
  • 28 oz can whole tomatoes
  • 1 cup water
  • 1/2 teaspoon red pepper flakes
  • kosher salt
  • 1/3 cup parmesan cheese freshly grated
  • 2-3 tablespoons fresh parsley
  • 12 oz bucatini or spaghetti/linguine

Follow Spend with Pennies on Pinterest

  • Crush whole tomatoes by hand.

  • Cook pancetta in a pan over medium heat until crisp.

  • Add onions and cook 2-3 minutes. Stir in garlic and cook until fragrant. Add tomatoes with juices, water, pepper flakes and salt to taste. Simmer 15-20 minutes or until thickened.

  • Meanwhile, cook and drain pasta, reserving 1 cup of pasta water.

  • Add pasta to sauce, stirring in pasta water as needed to reach desired consistency.

  • Add cheese and parsley and serve.

Calories: 343, Carbohydrates: 50g, Protein: 13g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 413mg, Potassium: 447mg, Fiber: 4g, Sugar: 6g, Vitamin A: 360IU, Vitamin C: 16mg, Calcium: 127mg, Iron: 2mg

Keyword bucatini all amatriciana

Top image - a serving of bucatini amatriciana. Bottom image - Bucatini amatriciana prepared in a frying pan.
Close up of a serving of bucatini amatriciana topped with parmesan.
A serving of bucatini amatriciana topped with parmesan.

Source link

Leave comment

Your email address will not be published. Required fields are marked with *.