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Recipes » Pasta » Bucatini All’Amatriciana Recipe

Bucatini All’Amatriciana Recipe

Posted on April 3, 2020 By Chef Billy Parisi

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Bucatini All’Amatriciana is a delicious large round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese.

Pasta recipes are always a family favorite because they’re simple to prepare and are always tasty.  I make Spaghetti Sauce and Alfredo a few times a month and they are always a big hit.

bowl of bucatini pasta with tomato sauce and cheese

Bucatini All’Amatriciana

This is one of the easiest kinds of pasta you can make because it comes together quickly and consists of only 5 ingredients.  It is also one of the four traditional Roman Pastas, which include Alla Gricia, Cacio E Pepe, and Carbonara.

Here are the few ingredients for a classic Amatriciana recipe:

  • Guanciale
  • White Wine (Optional)
  • Crushed Tomatoes
  • Crushed Red Pepper Flakes
  • Bucatini Pasta
  • Sea Salt and Pepper

If you don’t have all of these ingredients, don’t sweat it as I will give you some optional variations in the post below.

Do I Have to Use Bucatini

While bucatini is the classic noodle used in an Amatriciana sauce, you can absolutely choose a different pasta type.  The second most common noodle used is spaghetti.  However, please feel free to use what you have to make it work for you.

How to Make the Sauce

Cook the guanciale in a large frying pan over medium-low heat until browned and tender.

pan of cooked guanciale chunks

Optionally deglaze with white wine until the amount of liquid is reduced by one half.

adding wine to deglaze in a pan

Add in the tomatoes and crushed red pepper flakes, and stew over low heat for 2-3 minutes.

cooking crushed tomatoes in a pan with cooked guanciale

Finish by tossing with the cooked drained pasta, pecorino Romano cheese, sea salt, and cracked pepper.   Make sure the cheese is melted completely before serving.

tossing pasta with a tomato sauce and shredded cheese

Amatriciana Variations

It may be tough to secure all of the traditional ingredients, so I wanted to provide a few options for you.

If you cannot secure guanciale, you may use the following:

  • Pancetta
  • Prosciutto
  • Thick-Cut Bacon

You can also alter the crushed tomatoes by using these items:

  • Chopped Fresh Tomatoes
  • Whole Peeled Tomatoes (Crush by Hand or in a Blender)
  • Canned Diced Tomatoes (Blended)

Here are some options for pasta:

  • Spaghetti
  • Orecchiette
  • Mostaccioli
  • Penne
  • Farfalle

Lastly, if you do not have pecorino Romano cheese then you may use parmesan.

Please make this recipe work for you and don’t be shy about using any of these variations.  While there are classic ingredients in an Amatriciana, remember it was created only by what was available and in season.

Recipe Chef Notes + Tips

Make-Ahead: Since bucatini is a very thick noodle, you can make this up to 30 minutes ahead of time while keeping warm before serving.

How to Reheat: Place your desired amount into a small saucepan and heat over low heat until hot.  you may need to add a little water to help thin slightly.

How to Store: Cover and store in the refrigerator for up to 3 days.  The pasta will freeze covered for up to 2 months.  Thaw for 1 day in the fridge before reheating.

The use of wine is completely optional in this recipe.

plate of Bucatini All’Amatriciana with wine

More Pasta Recipes

  • Primavera
  • Pesto
  • Puttanesca
  • Pomodoro
  • Aglio E Olio

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Video

bowl of bucatini pasta with tomato sauce and cheese
Print Recipe
5 from 3 votes

Bucatini All’Amatriciana Recipe

Bucatini All’Amatriciana is a delicious round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese
Prep Time5 mins
Cook Time10 mins
Course: Main, pasta
Cuisine: Italian
Servings: 4
Calories: 545kcal
Author: Chef Billy Parisi

Ingredients

  • 2 ounces medium-diced guanciale
  • 3 tablespoons dry white wine
  • 2 cups crushed tomatoes
  • ½ teaspoon crushed red pepper flakes
  • ½ cup shredded Pecorino Romano
  • 8 ounces bucatini pasta
  • sea salt and pepper to taste

Instructions

  • Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
  • Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
  • Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
  • In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
  • Adjust the seasonings with salt and pepper and serve.

Notes

Chef Notes:
  • Make-Ahead: Since bucatini is a very thick noodle, you can make this up to 30 minutes ahead of time while keeping warm before serving.
 
  • How to Reheat: Place your desired amount into a small saucepan and heat over low heat until hot. you may need to add a little water to help thin slightly.
 
  • How to Store: Cover and store in the refrigerator for up to 3 days. The pasta will freeze covered for up to 2 months. Thaw for 1 day in the fridge before reheating.
 
  • The use of wine is completely optional in this recipe.

Nutrition

Calories: 545kcal | Carbohydrates: 69g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 586mg | Potassium: 656mg | Fiber: 6g | Sugar: 9g | Vitamin A: 515IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 3mg
Bucatini All’Amatriciana Recipe was last modified: April 2nd, 2020 by Chef Billy Parisi

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Reader Interactions

Comments

  1. project igi 3 gameplay says

    November 12, 2020 at 11:06 am

    Thanks a ton; from all of us.

    Reply
  2. Crystal says

    July 22, 2020 at 6:04 pm

    I love your recipes and videos! Do you have a recipe/ video for bucatini? Thanks

    Reply
    • Chef Billy Parisi says

      July 22, 2020 at 7:28 pm

      Just use my pasta recipe and use the bucatini attachment.

      Reply
  3. Jeanette says

    July 16, 2020 at 10:05 pm

    5 stars
    Make this recipe the first chance you get. It’s so easy, you won’t be disappointed. We had it tonight for the first time (but Not the last!) we all loved it. Thank you Chef Billy!

    Reply
  4. yvette c conklin says

    July 04, 2020 at 3:30 pm

    5 stars
    Will make this soon- love how simple it is and I do enjoy my pasta with less ingredients sometimes.

    Reply
  5. Nicole says

    May 21, 2020 at 3:30 pm

    Could Marsala Wine be used in place of the White wine?

    Reply
    • Chef Billy Parisi says

      May 21, 2020 at 4:23 pm

      no

      Reply
  6. Terrie says

    April 13, 2020 at 5:45 pm

    5 stars
    So easy and delish!!!

    Reply
    • Chef Billy Parisi says

      April 13, 2020 at 6:22 pm

      thanks for giving it a shot!

      Reply

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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