Description
Bucatini All’Amatriciana is a traditional Italian pasta dish known for its rich and savory tomato sauce flavored with crispy pancetta, red onion, and a hint of red pepper flakes. This comforting classic is enhanced by authentic San Marzano tomatoes and finished with a generous sprinkle of Pecorino or Parmesan cheese, delivering a perfect balance of heat, tang, and umami with each bite.
Ingredients
Scale
For the Sauce
- 4 oz Pancetta, diced
- 2 tbsp Olive oil
- 1 medium Red onion, finely chopped
- 1 tsp Red pepper flakes
- 1 tbsp Dried parsley
- 1 tbsp Red wine vinegar
- 28 oz San Marzano tomatoes, crushed or whole peeled
- 2 tbsp Tomato paste
- 2 cloves Garlic, minced
For the Pasta
- 12 oz Bucatini pasta
- 1 cup Pecorino or Parmesan cheese, freshly grated
Instructions
- Cook the Pancetta: In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook it for about 5-7 minutes until it becomes crispy and golden, releasing flavorful fat for the sauce.
- Sauté Onion and Pepper Flakes: Add the finely chopped red onion and red pepper flakes to the skillet with the pancetta. Sauté for 3-4 minutes until the onion is soft and translucent, allowing the flavors to meld together.
- Add Flavorings and Tomatoes: Stir in the dried parsley, red wine vinegar, San Marzano tomatoes, tomato paste, and minced garlic. Mix all ingredients thoroughly to combine the sauce base.
- Simmer the Sauce: Let the sauce simmer gently over medium-low heat for about 20 minutes, stirring occasionally, until it thickens slightly and the flavors intensify.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Drain the pasta, reserving some pasta water.
- Combine Pasta and Sauce: Add the cooked bucatini directly into the skillet with the sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
- Serve and Garnish: Plate the bucatini and generously sprinkle freshly grated Pecorino or Parmesan cheese on top for a creamy and savory finish. Serve immediately while hot.
Notes
- Use authentic San Marzano tomatoes for the best flavor and authenticity in the sauce.
- If you prefer less heat, reduce the amount of red pepper flakes or omit them entirely.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick when mixing with pasta.
- For a vegetarian version, omit the pancetta and use smoked paprika for a smoky flavor.
- Serving建议配以搭配简单绿色沙拉和一杯意大利红酒。
