Amatriciana sauce is a simple and classic Roman recipe which is perfect for a weeknight dinner! Saute up some pancetta (or guanciale to be authentic if you can find it), add canned tomatoes and some simple seasonings, then toss with bucatini pasta for a tasty meal which belongs in your dinner rotation.
As part of my plan to share no fuss meals with you this year, I have a favorite quick pasta dish today! Like many Italian recipes this one starts with just a few ingredients, which are combined simply and finished quickly.
What do you need?
- Tomatoes – One large can of whole tomatoes. Preferably a brand without calcium chloride in the ingredients.
- Pancetta/Guanciale – Once again guanciale is the authentic choice, but very hard to find in the US. Pancetta is a great sub here! Or use thick cut bacon, which will give a different flavor but still be delicious.
- Bucatini – This is the spaghetti with a hole down the middle. If you can’t find it, spaghetti or penne are wonderful.
- White Wine – Just a bit and whatever you have on hand.
- Onion – A few wedges to saute and then toss to add a subtle onion flavor.
- Seasoning – Salt, pepper, pepper flakes.
Why no calcium chloride? This is an ingredient designed to keep the tomatoes firmer. In this recipe you want them to melt down a bit and be quite soft. San Marzano tomatoes as well as many cans labeled ‘Italian style’ will be your best bet.
How to make this
To make bucatini with amatriciana sauce, saute pancetta with onion, add some white wine, then remove the onion and add in tomatoes. Simmer until cooked down and serve with pasta.
I’ll break down the steps!
- Gently saute the pancetta and onion.
- Take out the onion.
- Add wine and simmer.
- Add the tomatoes.
- Cook until the sauce comes together.
- Add the cooked pasta + water and toss.
- Eat with some romano and basil over the top.
If you try my recipe for Amatriciana Sauce, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Stay Safe, Annemarie
Bucatini all'Amatriciana Sauce
- 1-2 tbsp olive oil
- 4 oz diced pancetta*
- 1 medium yellow onion, cut into wedges
- 1 28-oz can whole tomatoes
- 1/2 cup white wine
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 lb bucatini pasta
- Toppings: fresh basil, shredded pecorino romano cheese.
- Heat olive oil in a large skillet over medium heat. Add pancetta and onion. Saute, stirring often, until the pancetta is browned and has rendered out much of its fat, 6-8 minutes.
- Remove the onion from the skillet and discard.
- Add wine and bring to a boil until cooked down to almost nothing, about 1 minute.
- Crush up the tomatoes in your hands and add them to the skillet. Season with salt, pepper, and red pepper flakes. Bring to a simmer cook for 10-15 minutes.
- While the sauce is simmering bring a pot of salted water to a boil. Add the bucatini and cook until done according the package directions.
- Scoop out a cup of water and drain the pasta. Add it to the skillet with some of the water. Toss and simmer until you have a thick and silky sauce which clings to the pasta.
- Serve with fresh basil and grated romano.
- Pancetta: Guanciale is the traditional pork ingredient in this recipe, and if you can find it, use it instead of the pancetta. Alternatively, you can also use diced thick cut bacon. Each will have a different flavor. Each will be delicious.
- Tomatoes: You will have the best luck with Italian style tomatoes which have no calcium chloride in the ingredients.
- Pasta: Other traditional choices are spaghetti and penne rigate.