Bucatini is an all time favorite pasta! It’s a long thin noodle just like spaghetti, but with hole through the middle. It’s extra thickness gives it a better bite and holds up to a rich tomato sauce. Bucatini all’Amatriciana is made with pancetta and adds extra saltiness and flavor to the otherwise classic tomato sauce. It doesn’t take hours to simmer, but still comes out to be one of the best pasta sauces we’ve ever had. Be sure to top with lots of Pecorino and basil!
Have you made this yet? Let us know how it went in the comments below!
4 – 6 SERVINGS
0 HOURS 10 MINS
0 HOURS 45 MINS
- 1 lb. bucatini
- 6 oz. pancetta, cut into 1/2″ pieces
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes
- 1 (28-oz.) can crushed tomatoes
- 1 tbsp. butter
- Kosher salt
- Freshly ground black pepper
- Freshly grated Pecorino, for garnish
- Freshly chopped basil, for garnish
- Step 1
- In another large pot, over medium heat, cook pancetta until crisp, 10 minutes. Use a slotted spoon to remove pancetta from pot and reserve on a paper towel lined plate.
- Step 2
- Drain all but 2 tablespoon of grease from pot. Add onion to pot and cook until soft, 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 1 minute more. Add crushed tomatoes and butter. Bring to a simmer and let cook for 10 minutes. Season with salt and pepper and more red pepper flakes as desired.
- Step 3
- Add in cooked pasta, ¼ cup reserved pasta water, and pancetta and toss to combine. Add more pasta water as needed to loosen and bind the sauce to the pasta.
- Step 4
- Serve topped with lots of Pecorino and fresh basil.