Bucatini all’Amatriciana | Julie Blanner


Bucatini all’Amatriciana is a flavorful sauce made with staple components in simply half-hour! This sauce is straightforward, spicy, barely salty and served on a gorgeous mattress of bucatini.

It begins with simmering San Marzano tomatoes, recent onion and garlic. A splash of crimson pepper and guanciale, pancetta, prosciutto or bacon create a wealthy, savory Amatriciana sauce. Serve together with your favourite pasta and high it off with recent grated parmesan cheese.

This hearty recipe is a household favourite, serving 4-6 individuals.

A skillet with amatriciana sauce-coated bucatini pasta.

My household cherished how flavorful that is!! And I like that it’s so straightforward to make!

– Toni –

Ingredient Substitutions and Variations

Ingredients for amatriciana sauce arranged on a white surface, including canned tomatoes, onion, black pepper, cheese, olive oil, diced bacon, and garlic.
  • Guanciale – Guanciale, Pancetta, Prosciutto or Bacon add scrumptious salty taste and protein. Chop or dice for one of the best texture.
  • Yellow Onion – Yellow onion is most popular, however crimson or white onion additionally work effectively on this dish.
  • Garlic – Contemporary minced garlic provides superb taste, however will be substituted with store-bought.
  • Peeled Tomatoes – Canned San Marzano tomatoes are my go to for this straightforward sauce, however recent tomatoes or puréed tomatoes too.
  • Pasta – Bucatini is a hole noodle that soaks up the sauce in and out, however you may substitute with spaghetti or the noodle of your selection.
  • Cheese – Contemporary grated parmesan or pecorino romano high off this pleasant dish.
A white plate of bucatini all'amatriciana, alongside a gold fork on a light blue napkin.

Check Kitchen Ideas

  • Bucatini all’Amatriciana is a fast sauce. Watch fastidiously to keep away from overcooking it, eliminating moisture.
  • For a smoother sauce, use puréed tomatoes or chop earlier than including them to the pan.
bucatini all'amatriciana in a skillet.

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  • Fill a big pot with water and add 1 tablespoon salt. Convey to a boil.

    1 tablespoon salt

  • In a skillet over medium warmth, add further virgin olive oil and guanicale. Stirring often, cook dinner roughly 3 minutes, till golden brown.

    1 tablespoon further virgin olive oil, ¼ pound guanciale

  • Add chopped onion, stirring often till simply tender, about 3 minutes. Watching fastidiously to stop it from burning, add garlic and constantly stir, roughly 15-30 seconds.

    1 giant yellow onion, 1 tablespoon minced garlic

  • Utilizing a picket spatula or spoon, scrape the pan to launch bits and coating for max taste. Stir in tomatoes and crushed crimson pepper flakes. Cut back to a simmer on medium-low warmth. Use a wooden spoon or spatula to interrupt up the tomatoes to attain the specified consistency and uncovered about 20 minutes, stirring often.

    28 ounces San Marzano peeled tomatoes, 1¼ teaspoon crushed crimson pepper flakes

  • In the meantime, when water involves a rolling boil, add pasta, stirring often and boil till the noodle is barely undercooked. Reserve ¼ cup pasta water. Utilizing tongs or a pasta spoon, switch pasta into pan and toss. Add pasta water 1 tablespoon at a time and toss to emulsify till you obtain the specified thickness and noodles are al dente.

    1 pound pasta

  • Take away from warmth and serve with recent grated parmesan to garnish.

    ¼ cup parmesan

Watch out to not overcook to stop the sauce from shedding moisture. Reserve 1/4 cup pasta water to toss pasta in sauce 1 tablespoon at a time to assist sauce coat the pasta and add moisture. 


  • Guanciale, Pancetta, Prosciutto or Bacon – No matter you’ve got available or quick access to. I favor chopped/chunks for one of the best chunk.
  • Olive Oil – Additional Virgin Olive Oil is my go to for sauces. In a pinch you may substitute canola oil or butter.
  • Onion – Yellow, Crimson or White all work effectively.
  • Peeled Tomatoes – Canned tomatoes make this dish easy, however you may substitute recent. For a smoother sauce, chop or purée.
  • Parmesan – Contemporary grated cheese presents one of the best taste and texture. Pecorino additionally lends itself effectively to this dish.

Storage Notes

Retailer in an hermetic container refrigerated as much as 3 days. To reheat, heat in oven or on the stovetop with a drizzle of olive oil or butter to refresh the sauce.

Serving: 4g | Energy: 489kcal | Carbohydrates: 65g | Protein: 15g | Fats: 19g | Saturated Fats: 7g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Ldl cholesterol: 23mg | Sodium: 431mg | Potassium: 474mg | Fiber: 4g | Sugar: 6g | Vitamin A: 312IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 2mg

Estimated diet data is supplied as a courtesy and isn’t assured.


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