This Bucatini Amatriciana is quick, summery, and easy! Made with dry bucatini pasta, tomatoes, pancetta, and pecorino cheese, this true Italian classic is a must-try for whole family!
How does some delicious pasta ready in under 30 minutes sound? Made with just a few ingredients, this easy-to-make dish will make a delicious summer lunch or dinner in no time, making it the perfect weekday meal! Pasta Amatriciana is one of Italy's most classic and favourite sauces. And for good reason! Here are some tips and tricks on how to nail this dish in no time!
What is Bucatini Amatriciana?
Originating from the Italian town of Amatrice, Amatriciana sauce is a pasta sauce traditionally made with guanciale (cured pork cheeks or jowl), tomatoes, and pecorino cheese. This sauce typically accompanies Bucatini or Spaghetti. Bucatini is a thicker version of spaghetti with a tube (hole) through the center.
In this version of the dish, I have used pancetta, which is cured pork belly, rather than guanciale. You can also substitute pecorino cheese with parmesan cheese for a milder flavour.
Ingredients for Bucatini Amatriciana
For this recipe, you will need the following ingredients. I'm also including some alternatives for a few items 🙂
- Olive oil
- Bucatini dry pasta (or any dry pasta of your choice, preferably spaghetti or penne rigate)
- Pancetta (or guanciale)
- Canned chopped tomatoes (or fresh ones!)
- Tomato paste
- Chilli flakes
- Dry white wine
- Salt and pepper
- Pecorino cheese (or Parmesan cheese)
How to Make Bucatini Amatriciana
Start by heating olive oil in a large skillet on medium-high heat. Sauté the pancetta cubes for 2-3 minutes until the edges turn golden brown. Remove the pancetta and set aside. Use the same skillet and oil to sauté the onion for 5 minutes, then add the chopped garlic and cook for another minute. Add in your chilli flakes and white wine, and deglaze the pan.
Add the canned chopped tomatoes, tomato paste, and your cooked pancetta and simmer for around 10 minutes. If the sauce starts to dry up, add ¼ to ½ cup of water. While the sauce is simmering, boil your pasta in salted water according to package instructions, until al-dente. Once ready, drain your pasta, place in a large bowl, pour your sauce, and mix well. Serve this delicious pasta with grated pecorino cheese and freshly ground black pepper!
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- 2 tbsp olive oil
- 400 g dry bucatini pasta see notes
- 200 g pancetta see notes
- 1 medium sized onion diced
- 1 garlic finely chopped
- 1 can chopped tomatoes 400g
- 1 tbsp tomato paste
- ¼ tsp. chilli flakes
- ⅓ cup dry white wine
- salt and pepper to taste
- 100 g pecorino cheese see notes
- ½ cup water
- In a large skillet on medium-high heat, heat olive oil, add pancetta and sauté for 2-3 minutes until golden brown at the sides. Remove from heat and set aside.
- In the same skillet on medium-high heat, place diced onion and sauté for 5 minutes. Add garlic and sauté for another minute. Add chilli flakes and white wine and deglaze skillet.
- Add chopped tomatoes, tomato paste, and cooked pancetta and simmer for 10 minutes. Add ¼ to ½ cup water if sauce starts to dry out whilst simmering.
- In the meantime, boil pasta in salted water according to package instructions until al-dente (around 9 minutes). Drain pasta, place in a large bowl, pour sauce and mix well.
- Sprinkle with grated pecorino cheese and freshly ground black pepper and enjoy!
Pecorino cheese may be substituted with grated parmesan if you prefer a milder cheese alternative.
Pancetta may be substituted with guanciale