Italy Bucatini all'Amatriciana (Pasta with Spicy Tomato Sauce)
A regional variation on the red sauce that is considered the standard spaghetti sauce outside of Italy, amatriciana sauce usually includes smoked pork cheek for flavor. This sauce is originally from central Italy, and though it is sometimes served with spaghetti, the traditional pasta for this sauce is bucatini, a pasta that resembles thick spaghetti but is actually a very long, narrow tube. Recipe Servings: Serves 2–4
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) olive oil
- 7 oz (198 g) guanciale (smoked pork cheek), chopped
- 1 onion, chopped
- 3 cloves garlic, crushed
- Pinch of red pepper flakes
- 2 lb (907 g) tomatoes, peeled, seeded, and chopped
- salt to taste
- Pepper to taste
- 14 oz (396 g) bucatini pasta
- 1/4 cup (25 g) pecorino cheese, grated, plus more to taste
Directions
- Heat olive oil in a heavy saucepan.
- Add guanciale and sauté until it starts to brown.
- Add onion, and sauté until translucent.
- Add garlic and red pepper. Sauté a few minutes longer.
- Add tomatoes and salt and pepper to taste.
- Simmer, stirring as needed, until sauce thickens.
- Separately, bring a large pot of salted water to a boil.
- Boil bucatini until just tender.
- Drain thoroughly.
- Add 1/4 cup (60 ml) of pecorino to sauce and stir well.
- Add drained pasta to saucepan and toss with the sauce until well coated.
- Serve immediately, with additional cheese on top.
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