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Ever been to Rome? If so, you probably had a heaping plate of Bucatini all’Amatriciana. This classic Italian pasta is a favorite dish in the Eternal City and one that should not be missed. However, if you can’t travel to Rome for supper, it also happens to be a simple pasta that you can whip up in no time. All you need is a bit of pork, canned tomato, a few herbs and spices, and pasta. If possible, enjoy your Bucatini all’Amatriciana alfresco for an authentic Italian dining experience.
Looking for more quick pasta recipes? Try my Sicilian pesto or my artichoke and spicy sausage spaghetti.
Note on Bucatini all’Amatrician
The Amatriciana sauce is traditionally made with gaunciale, a type of cured meat made from the jowl of a pig. Gaunciale can be hard to find in the US but you can easily substitute pancetta or even bacon. If you want to read more on the topic of gaunicale vs. pancetta vs. bacon, check out this post from Livitlty Tours. I’ve used both pancetta and bacon in this recipe and have found I prefer pancetta. I also prefer to use whole slices of pancetta from the deli counter over the pre-diced stuff. I find it’s easier to achieve my preferred level of crispiness.
Once you’ve selected your cured pork, you will need to grab the other main ingredient – canned whole tomatoes. I recommend using a good quality brand as this is a simple dish that relies on only a few ingredients. I like the Muir Glen brand – they have a great flavor but won’t break the bank like Cento and some of the other well recognized brands.
When it comes to pasta choice, you can’t go wrong with bucatini (the spaghetti like noodle with a whole through the center). The hollowness is great because it means the noodles will get coated with sauce inside and out! We get bucatini at our Italian Store but you can find the same brand on Amazon if your local grocer doesn’t carry it. A thick spaghetti noodle or rigatoni will also work well. Counting carbs? Try this sauce with zoodles.
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Bucatini all’ Amatriciana
- Cook Time: 45
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Pasta
- Cuisine: Italian
Ingredients
- 5 oz pancetta
- 4 garlic cloves, 3 crushed plus one diced
- 1 large shallot, diced fine
- ½ tsp red pepper flakes (or 1 tsp if you like it hot)
- 1 tbsp tomato paste
- 1 28 oz can whole tomatoes
- 3–4 basil sprigs, 1 whole plus 2 or 3 chopped rough (for garnish)
- 1 lb bucatini or spaghetti
- shredded pecorino or parmesan cheese (about ¼ cup)
Instructions
- Put the pancetta slices and the whole garlic cloves in a large sautee pan. Cook over medium low heat allowing the fat to render and the pancetta to crisp (about 5 minutes each side).
- Remove the pancetta and garlic cloves from the pan and set aside. Add the shallot, diced garlic, and pepper flakes to the rendered fat. Cook for 3 minutes. Stir in the tomato paste, hand crushed tomatoes with their juices and the sprig of basil.
- Dice the pancetta and add it to the sauce. Simmer for 25 minutes over medium low heat.
- Meanwhile bring a large pot of salted water to a boil (add at least 1 tbsp per lb of pasta). When the water is boiling, cook the pasta following the al dente instructions. When it’s done, use tongs to transfer the noodles directly to the sauce (no need to drain).
- Toss the pasta in the sauce until evenly coated. You can add a little pasta water if needed. Garnish pasta with shredded cheese and chopped basil.
Notes
- Don’t break the bucatini noodles to fit them in the pot. Let the ends stick out. After 1 minutes, the submerged part will soften and you can bend the noodles fully under the water.
