Bucatini all'Amatriciana Sauce
Bucatini all'amatriciana is a classic Italian sauce! This Roman pasta recipe will quickly become a weeknight favorite in your house as it is in mine since it is both delicious and fast.
Servings 6
Calories 400kcal
Ingredients
- 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.
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 400kcal