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This classic bucatini all’Amatriciana is packed to the brim with flavor from spices and herbs! If you are looking for a recipe to impress your guests, then look no more. This is the one!
Italian food holds a special place in my heart. If you are looking for some more recipes as good as this one, try my favorite lemon shrimp pasta, this Tuscan garlic chicken, or this amazing and classic lasagna! It is all so GOOD!
What is Bucatini all’Amatriciana?
This pasta dish is a mouthful to say (it’s pronounced Boo-kuh-tee-nee all-aa-muh (rhymes with comma)-tree-cha-nuh). But man, you want it as a mouthful when you taste just how good it is! This simple recipe is absolutely delicious to the taste and is sure to have your guests saying, “WOW!” after they eat it all up! You will definitely want to make this again and again!
Bucatini all’Amatriciana is a pasta dish that hails from Italy. It is traditionally made with guanciale which is cured pork jowl. This gives the sauce a fantastic texture. But don’t worry! If you don’t have any guanciale on hand, you can use pancetta instead! Once that is mixed into the sauce, you add the pasta and then top it with some fresh basil. Plus, you cook everything up all once, so it’s simple and delicious! This recipe is light and fresh, and insanely delicious.
What Ingredients are in Bucatini all’Amatriciana?
As difficult as the name of this recipe is to say, the ingredients list is actually really simple! See the recipe card at the bottom of the post for exact measurements.
- Olive Oil: You will heat this up to cook your onion and guanciale in
- Guanciale: If you can’t find this at your local store then you can use pancetta instead!
- Onion: This mixes a great flavor in with the sauce.
- Garlic Cloves: If you don’t have fresh garlic on hand then you can use minced garlic instead. 1/2 teaspoon equals about 1 clove of garlic.
- White Wine: If you don’t have any white wine then you can use chicken broth instead.
- Can of Whole Tomatoes: Pour the entire can in and then crush the tomatoes with a spoon.
- Salt and Pepper: You can add more or less of these depending on your
- Bucatini Pasta: You can use thick spaghetti instead.
- Romano Cheese: Freshly grated cheese is better. Fresh cheese is always best!
- Basil: The basil is to garnish on top. It brings in such a fresh and delicious taste.
How to Make Bucatini all’Amatriciana
This pasta dish is so simple and easy. It takes less than 25 minutes from start to finish and when you are done, it will taste as if you spent all day in the kitchen!
- Cook onion and guanciale: In a medium sized pan add the olive oil and guanciale. Cook until almost crisp and then add the onion. Continue to cook until onion is tender. Add in the garlic.
- Make sauce and simmer: Add in the white wine and continue to simmer until it has reduced. Add in the can of whole tomatoes and crush with your spoon. Salt and pepper to taste. Let simmer while you cook your pasta.
- Cook pasta and combine: In a large pot cook the pasta until al dente and drain. Add to the pot of sauce and toss until coated. Garnish with basil and freshly grated Romano cheese.
Variations and Substitutions
This bucatini all’amatriciana recipe can be tricky to find all of the ingredients for. Here are a few ideas on some substitutions you can use to make this easier!
- Pasta: Bucatini is a type of spaghetti that is thick and hollow in the middle. If you can’t find this pasta then you can use any pasta noodles that you have on hand! Spaghetti noodles will be the closest substitute.
- Tomatoes: This recipe calls for a can of whole tomatoes and not crushed tomatoes. The reason for this is that the whole tomatoes will cook down better in the sauce.
- Can’t find guanciale? No worries! Pancetta works just as good in this recipe!
How to Store Leftovers
If you are lucky enough to have Bucatini all’Amatriciana leftovers, then you are going to have an excellent meal again the next day! Here is how you can store it and reheat it later.
- In the Refrigerator: Once it has cooled, you can store your cooked Bucatini all’Amatriciana in the fridge in an airtight container. It will last for 2-3 days.
- To Reheat: You can easily reheat this in the microwave! Cook it on a plate on high for 1 minute at a time. Stir in between until it is heated through!
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- 2 Tablespoons olive oil
- 4 ounces guanciale or pancetta chopped into small pieces
- 1/2 medium onion diced
- 3 garlic cloves minced
- 1/2 cup white wine or chicken broth
- 1 (28 ounce) can whole tomatoes
- salt and pepper
- 12 ounces bucatini pasta or thick spaghetti
- 1/4 cup Romano cheese freshly grated
- basil for garnish
- In a medium-sized pan add the olive oil and guanciale. Cook until almost crisp and then add the onion. Continue to cook until the onion is tender. Add in the garlic.
- Add in the white wine and continue to simmer until it has reduced. Add in the can of whole tomatoes and crush with your spoon. Salt and pepper to taste. Let simmer while you cook your pasta.
- In a large pot cook the pasta until al dente and drain. Add to the pot of sauce and toss until coated. Garnish with basil and freshly grated Romano cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.