Bucatini All' Amatriciana
Submitted by cherylvanderbyl
Classic Bucatini all’Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minThis is one of Rome’s sacred pastas, and for good reason.
Crispy pancetta renders its fat in the pan, onions go golden, white wine reduces to a concentrated punch, and fresh tomatoes simmer down into a sauce that’s bright, spicy, and deeply savory. Pecorino Romano melts right into the mix, adding that sharp, salty backbone that defines real Amatriciana.
The bucatini (thick, hollow spaghetti) catches every drop of sauce inside its tubes. It’s the kind of dish that tastes like it took all day, but most of the work is just letting the stove do its thing.
Chef Tips
- Use fresh tomatoes if you can get good ones. Pass them through a food mill for a silky puree without seeds or skin. Canned San Marzanos work well in winter.
- Cook the pancetta until truly crispy, about 15 minutes. Soggy pancetta won’t give you that salty crunch the sauce needs.
- Reduce the white wine by three quarters before adding the tomatoes. This concentrates the acidity and removes the raw alcohol taste.
- The sauce freezes beautifully. Make a double batch and stash half for a weeknight rescue meal.
Variations
- Swap pancetta for guanciale (cured pork cheek) for the most traditional version.
- Use rigatoni or penne if you can’t find bucatini. The ridges and tubes catch the chunky sauce just as well.
- Dial the heat up or down by adjusting the chili peppers and red pepper flakes to your liking.
Ingredients
Directions
In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes.
Pass the tomatoes through a food mill and puree.
Set aside Wipe saucepan clean and return to medium heat.
Add olive oil and pancetta and cook, stirring for, about 15 minutes or until pncetta is crisp.
Remove from pan with slotted spoon and reserve.
Pour off all but about 2 tablespoons of fat from the pan.
Add pnions and cook over medium heat until golden, about 5 minutes.
Add white wine and reduce by ¾.
Add reserved tomatoes, chili pepper, and red pepper flakes.
Simmer gently for 30 minutes, stirring occasionally with a wooden spoon.
Add reserved pancetta, basil, and ¾ of the Pecorino Romano.
Season with salt and pepper.
Simmer for an additional 15 minutes, stirring occasionally.
(May be prepared ahead up to this point, and frozen for future use.)
Bring 1 gallon of water to a boil and add 1 tablespoon of salt.
Cook the bucatini until al dente.
Drain and toss with the sauce.
Pour into a warmed serving bowl and sprinkle with remaining cheese.
Garnish with basil sprigs.
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