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5 from 24 reviews

Bucatini all' Amatriciana

Prep Time20 minutes
Cook Time30 minutes
Cuisine: Italian
Keyword: Bucatini Amatriciana
Servings: 6 people
Author: Roz | La Bella Vita Cucina

Equipment

  • 1 heavy 12" frying pan non-stick is best
  • 1 large mixing spoon cilicone tools are best with non-stick pans, but wooden spoons will also work nicely on any pan surface
  • 1 cook's knife
  • 1 mixing bowl
  • 1 wooden cutting board
  • 1 tall/large pot
  • 1 strainer

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 12 ounces pancetta OR
  • guanciale
  • 1 medium onion, minced
  • 5 cloves garlic, minced
  • 1/4 teaspoon pepperoncini (dried red pepper flakes)
  • 2 Tablespoons red wine
  • 28 oz. San Marzano pureed or Mutti 'passata' sauce
  • pinch sea salt, freshly grated
  • pinch black pepper, freshly grated
  • 2 teaspoons sugar or ½ cup shredded carrot
  • 2 large basil leaves, torn and julienned
  • 1 large sage leaf, minced
  • 1 sprig rosemary, leaves only, minced
  • 1/4 cup Italian parsley, minced
  • 1/2 cup Pecorino Romano cheese, freshly grated
  • 1 lb. Bucatini pasta
  • 1/2 cup pasta cooking water

Instructions

  • Saute’ the After dicing the guanciale (or pancetta) in olive oil on medium heat in a heavy skillet for about 6 - 9 minutes until 'reddish-brown' in color.  
  • Add the onions and saute' until browned for another 4 - 5 minutes.
  • After these are browned, add the garlic and saute' for another minute or two.
  • Add freshly chopped tomatoes OR imported Italian San Marzano tomatoes
    from the
    MUTTI or San Marzano
      brand.
  • It is entirely up to you to add wine at this point (about 2 Tbsp. of either red or white wine).  
  • Add the rosemary. Then mix in the sage and basil leaves. Then add the Italian parsley (these are my additions and totally optional)
  • Gently stir the mixture until nicely blended together.  
  • Add one cup of freshly grated Pecorino Romano cheese to the sauce and blend well.  Lower the heat down to a simmer.
  • Bring the sauce to a simmer, reduce the heat to low, and cook at a gentle simmer for about 20 minutes, until the sauce thickened.
  • In a large/tall pot, fill with water, adding a handful or 2 Tbsp. of slat) and bring to a boil. Add the pasta and separate with a mixing spoon. Cook your pasta for no more than 7 minutes until al dente and strain the water, leaving 1/2 cup of pasta water or so to add to the sauce (if desired).  
  • Using a strainer, carefully remove the pasta into a large, shallow, and wide pasta bowl (see this on the video). You can use any shape of pasta that you prefer, such as spaghetti, but this sauce is traditionally served with bucatini.
  • Carefully pour the hot Amatriciana sauce onto the hot pasta. Gently and thoroughly stir the sauce with the pasta.  
  • Add the reserved pasta water a little at a time to create the sauce to your desired consistency.  Taste.  Add more cheese if you like.  Make sure you have a lot of grated Pecorino Romanao cheese to take to the table also.
  • Garnish with fresh basil leaves and sprinkling of Pecorino Romano all over the top of the pasta and sauce.

Notes