Bucatini Amatriciana Recipe
Spicy red sauce with pancetta, white onions, basil & pecorino
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Ingredients
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Pasta
Sauce
Method
Preparing the Pasta
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually around 9-11 minutes. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Making the Sauce
- 2
Sauté Pancetta
In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
- 3
- 4
Incorporate Seasonings
Stir in the crushed red pepper flakes and cook for an additional minute to release the flavors.
- 5
Add Tomatoes
Pour in the canned San Marzano tomatoes, crushing them with a spoon as you add them to the pan. Stir well to combine, then bring the sauce to a simmer. Allow it to simmer for about 15-20 minutes until it thickens slightly.
- 6
Finish the Sauce
Stir in the fresh basil leaves and season the sauce with salt and black pepper to taste. Remove from heat.
Combining Pasta and Sauce
- 7
Mix Pasta with Sauce
Add the drained bucatini to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce is too thick.
- 8
Serve
Serve the Bucatini Amatriciana hot, topped with freshly grated Pecorino Romano cheese and additional basil if desired.
