If you love pasta, you have to try this Bucatini all’Amatriciana.
The crispy pancetta, savory tomato sauce, and a touch of heat from the red pepper flakes make this dish incredibly flavorful. It’s a classic Italian recipe that’s surprisingly easy to prepare, perfect for a weeknight dinner.
Let me show you how to make this delicious and comforting pasta dish!
Bucatini all'Amatriciana
Course: MainCuisine: ItalianDifficulty: Easy4
servings10
minutes25
minutes585
kcalBucatini all'Amatriciana is a classic Italian pasta dish featuring bucatini pasta tossed in a rich tomato sauce with crispy pancetta, sautéed onions, and a hint of red pepper flakes for a touch of heat.
This savory and slightly spicy dish is easy to prepare, making it perfect for a weeknight dinner. The combination of tender pasta, flavorful sauce, and crispy pancetta makes it a favorite for any pasta lover.
Ingredients
14 ounces bucatini pasta
5 ounces pancetta, diced
1/4 onion, chopped
8 canned Pelati tomatoes, seeded and coarsely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon red pepper flakes
Salt and pepper to taste
Pecorino Romano cheese, grated (to garnish)
Directions
- Start by bringing a large pot of salted water to a boil. Cook the bucatini in the boiling water according to the package instructions until al dente. Drain the pasta.
- Meanwhile, in a skillet over medium-high heat, cook the diced pancetta for 7-8 minutes until most of the fat has rendered. Remove the pancetta from the skillet, leaving the rendered fat behind.
- Add the chopped onion to the skillet along with the extra-virgin olive oil. Cook over medium heat for 6-8 minutes, or until the onion becomes soft and translucent.
- Stir in the coarsely chopped Pelati tomatoes. Season with salt and pepper, and cook for an additional 10 minutes, allowing the flavors to meld together.
- Return the cooked pancetta to the skillet, add the red pepper flakes, and adjust the seasoning as needed.
- Toss the cooked bucatini with the sauce until well-coated. Sprinkle with grated Pecorino Romano. Serve hot, and enjoy!
Notes
- Watch the Pancetta: Cook the pancetta over medium-high heat until it is crispy and the fat has rendered. Be careful not to burn it. Remove it from the pan once it’s golden brown, but leave the rendered fat for added flavor in the sauce.
- Monitor the Onion: Sauté the chopped onion over medium heat until it is soft and translucent. Cooking it slowly ensures it becomes sweet and adds depth to the sauce without burning.
- Adjust Spice Level: The red pepper flakes add a bit of heat to the dish. Adjust the amount to your preference—use less if you prefer a milder dish or add more for extra spice.
- Pasta Cooking: Cook the bucatini until al dente according to the package instructions. This ensures the pasta maintains a firm texture and holds up well when tossed with the sauce.
- Reserve Pasta Water: Save a cup of the pasta cooking water before draining. You can add a splash to the sauce if it becomes too thick or if you need help to coat the pasta evenly.
- Serve Immediately: This dish is best enjoyed fresh. Toss the pasta with the sauce just before serving to ensure it is hot and well-coated.
FAQ Bucatini all’Amatriciana:
1. Can I use a different type of pasta?
Yes, you can substitute bucatini with other pasta types like spaghetti, rigatoni, or penne. Adjust the cooking time according to the package instructions.
2. What can I use instead of pancetta?
If you can’t find pancetta, you can use bacon or guanciale as a substitute. Both will add a slightly different flavor but will still be delicious.
3. How do I prevent the pancetta from burning?
Cook the pancetta over medium-high heat until it’s crispy and the fat has rendered. Stir frequently and watch closely to avoid burning.
4. Can I make this dish less spicy?
Absolutely! Reduce the amount of red pepper flakes or omit them entirely for a milder dish.
5. How do I ensure the onions don’t burn?
Sauté the onions over medium heat until they are soft and translucent. Stir occasionally to prevent them from burning.
6. Can I use fresh tomatoes instead of canned tomatoes?
Yes, you can use fresh tomatoes. Blanch, peel, seed, and chop them before adding to the pan.
7. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
8. Can I prepare any parts of this recipe ahead of time?
You can cook the pancetta and sauté the onions ahead of time. Store them separately in the refrigerator and reheat gently before adding the tomatoes and continuing with the recipe.
9. How do I achieve a perfect al dente pasta?
Cook the bucatini in boiling salted water according to the package instructions until just firm to the bite. Test a piece a minute or two before the recommended cooking time to ensure it’s al dente.
10. What should I do if the sauce is too thick?
If the sauce is too thick, add a splash of the reserved pasta cooking water. This helps loosen the sauce and makes it coat the pasta evenly.
11. Can I freeze this dish?
While the pasta is best enjoyed fresh, you can freeze the sauce separately. Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
