Bucatini All' Amatriciana Recipe

Name: Bucatini All' Amatriciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds tomatoes coarsely chopped; 1 tablespoon olive oil; 1 pound pancetta cut in 3x1 inch pieces; 1 cup onions diced; 1 cup white wine; 2 1/2 tablespoons hot chili peppers minced, seeds removed; 1 teaspoon red pepper flakes; 1/2 cup basil plus 4 sprigs; 1 1/2 cups romano cheese finely grated; 1 teaspoon kosher salt; 1 x black pepper freshly ground; 3/4 pound pasta bucatini or perciatelli

Servings: persons

3 pounds tomatoes coarsely chopped
1 tablespoon olive oil
1 pound pancetta cut in 3x1 inch pieces
1 cup onions diced
1 cup white wine
2 1/2 tablespoons hot chili peppers minced, seeds removed
1 teaspoon red pepper flakes
1/2 cup basil plus 4 sprigs
1 1/2 cups romano cheese finely grated
1 teaspoon kosher salt
1 x black pepper freshly ground
3/4 pound pasta bucatini or perciatelli

1
In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes.
2
Pass the tomatoes through a food mill and puree.
3
Set aside Wipe saucepan clean and return to medium heat.
4
Add olive oil and pancetta and cook, stirring for, about 15 minutes or until pncetta is crisp.
5
Remove from pan with slotted spoon and reserve.
6
Pour off all but about 2 tablespoons of fat from the pan.
7
Add pnions and cook over medium heat until golden, about 5 minutes.
8
Add white wine and reduce by 3/4.
9
Add reserved tomatoes, chili pepper, and red pepper flakes.
10
Simmer gently for 30 minutes, stirring occasionally with a wooden spoon.
11
Add reserved pancetta, basil, and 3/4 of the Pecorino Romano.
12
Season with salt and pepper.
13
Simmer for an additional 15 minutes, stirring occasionally.
14
(May be prepared ahead up to this point, and frozen for future use.)
15
Bring 1 gallon of water to a boil and add 1 tablespoon of salt.
16
Cook the bucatini until al dente.
17
Drain and toss with the sauce.
18
Pour into a warmed serving bowl and sprinkle with remaining cheese.
19
Garnish with basil sprigs.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds tomatoes coarsely chopped, 1 tablespoon olive oil, 1 pound pancetta cut in 3x1 inch pieces, 1 cup onions diced, and more.

Yes, Bucatini All' Amatriciana falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bucatini All' Amatriciana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions