Bucatini all’Amatriciana
Bucatini all’Amatriciana is an easy pasta recipe with pancetta and a spicy tomato sauce that takes less than 30 minutes to make. Add some bucatini, and you get a quick and easy weeknight dinner.
Like most Italian dishes, pasta amatriciana is simple. So simple, in fact, that you can make it in about 20 minutes from start to finish with just a handful of ingredients. Like other quick pasta recipes, this bucatini recipe is my favorite kind of homemade fast food.
Like many Italian dishes, the name of this dish refers to the place where it originated. In this case, it refers to the town of Amatrice, which is located in central Italy.
My bucatini all’Amatriciana recipe strays from other classic versions, which call for whole plum tomatoes, guanciale, and pecorino cheese. I swap out some of these and add a couple of other ingredients, but the result is the same: a spicy tomato sauce tossed with tender pasta.
Ingredients
- Bucatini pasta is a long pasta shape that’s thicker than spaghetti. Most grocery stores have it, but you can substitute any long pasta (like spaghetti, fettuccine, or linguini) if you can’t find it.
- Look for diced pancetta at the store (usually near the deli). It’s similar to guanciale; they’re uncured pork from different parts of the pig (guanciale is from the cheeks, and pancetta is from the belly).
- Instead of whole plum tomatoes, I like to use tomato puree because it’s easier to open the can and pour it in – you don’t have to break up the tomatoes while they cook. If you’re feeling adventurous, check out my homemade tomato puree recipe and make your own for this recipe.
- To make this really easy, you don’t have to make your own sauce. Just substitute your favorite jarred marinara sauce. I’ve added a note about this in the recipe card.
How to Make It
I love this recipe because you can prepare the sauce while the pasta is boiling. So, get your pasta going in a big pot of boiling water, and while it cooks, make the sauce in a separate pan. You’ll be twirling pasta onto your fork in less than 30 minutes!
You can easily adjust this recipe, too. Love garlic? Add more to your taste (or try using roasted garlic). Want more spice? Add some more red pepper flakes to amp up the heat level.
You can also prepare the sauce ahead, refrigerate it in an airtight container (or freeze it!) to have on hand for fast dinners during the week. The sauce will keep in the fridge for several days or in the freezer for a few months.
This recipe makes enough for two people, but you can easily double or triple it to serve more. I love it with a crisp green salad and some garlic toast on the side.
More 20-Minute Pasta Recipes
Bucatini all’Amatriciana
This is a quick and easy pasta dish for two with simple ingredients and a little kick of heat from some crushed red pepper flakes. Bring the pasta water to a boil while you prep the ingredients for the sauce and, once you add the pasta to cook, the sauce comes together by the time the pasta is tender.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sautee
- Cuisine: Italian
Ingredients
- 5 ounces bucatini
- 1 teaspoon olive oil
- 8 ounces diced pancetta
- 1/4 cup finely chopped yellow onion
- 3 large cloves of garlic, finely chopped
- 1/2 teaspoon red pepper flakes, or to taste (see note)
- 3/4 cup tomato puree
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of water to a boil, add the bucatini and cook according to package directions.
- In a large pan, heat the olive oil over medium heat. Add the pancetta and cook until it renders it’s fat and starts to turn crispy. Add the onions, garlic, and crushed red pepper and cook them for a minute or so, just until the garlic is fragrant.
- Add the tomato puree and water and stir to combine. Increase the heat to bring the sauce to a simmer. Simmer the sauce while you wait for the pasta to finish cooking.
- Add the balsamic vinegar to the sauce and stir to combine. Add the cooked pasta and toss it in the sauce until the pasta is evenly coated. To serve, top each serving with the grated cheese and chopped parsley.
Notes
A 1/2 teaspoon of crushed red pepper flakes add a nice kick of heat. Start with less if you’re worried about the amount of heat – you can always add more after you give the sauce a taste before serving.
If you want to use jarred marinara sauce, just cook the pancetta in the oil, add the sauce, simmer, and then continue with the recipe as written.
Recipe adapted from Food Network
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 409
- Sugar: 7.8g
- Sodium: 1105.4mg
- Fat: 25.6g
- Saturated Fat: 11.5g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 67.9g
- Fiber: 4.5g
- Protein: 23.1g
- Cholesterol: 47.2mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipes with Pancetta
- Creamy Asiago Cheese Pasta with Pancetta
- Winter Minestrone Soup
- Creamy Potato Pancetta Soup
- Roasted Parsnip Salad with Pancetta
Serve this pasta amatriciana in bowls or straight from the pan – I won’t judge.
Happy cooking!
This post has been updated from the archives. It was first published in October 2014.
I am a huge lover of pasta dishes and this here recipe sounds absolutely delicious! I love all the simple ingredients that you used to create this! thank you for the wonderful recipe 🙂
Mmmm, pasta perfection! Beautifully presented too – thanks so much for sharing!
Big fan of this sauce, especially how easy it is to make and the spicy flavor!
Add 1/2 to 1 cup of pecorino romana to the sauce and use fire roasted canned tomatoes, can’t go wrong! Mangia
You’re recipes are excellent. I love the one sheet pans. Delicious & no mess
Thank you so much!