The Delicious Bucatini Amatriciana That Never Fails To Impress.
How to make Bucatini Amatriciana. This recipe is easy to make, tastes fantastic & is also really cheap. Amatriciana is a tomato sauce-based pasta that traditionally uses guanciale (pork jowl or pig cheek), but in this case, we used pancetta as it’s more accessible. Bucatini pasta is then tossed through the sauce to create a wonderful, fresh & full of flavour dish garnished with pecorino romano cheese, fresh basil leaves & freshly cracked black pepper.
Ingredients
- 150g (5.2oz) - Guanciale (Pork Jowl) or Pancetta
- 1 Can (400g) - Whole Tomatoes
- 1 Tbsp (20ml) - Olive Oil
- 40ml (2 Tbsp) - White Wine
- 300g (10.5oz) - Bucatini Pasta
- 1 tsp (4g) - White Sugar
- Seasoning To Taste
- Pecorino Romano Cheese To Serve
- Fresh Torn Basil To Serve
- Extra Virgin Olive Oil To Serve
- Cracked Black Pepper To Serve
Instructions
- Place a large saucepan filled ¾ full of water over high heat, generously season with salt and bring to a boil.
- Add the whole tomatoes in their juices into a mixing bowl and using your hands or a masher, smash the tomatoes into coarse chunks.
- Place a large skillet over medium-low heat and whilst the skillet is cold add in the olive oil and guanciale or pancetta and cook it slowly stirring it frequently for 2-3 minutes to render out the fat, or until golden brown.
- Pour in the white wine or stock and cook to reduce for 1 minute, stirring frequently.
- Add in the crushed tomatoes and bring to a simmer. Once simmering, check the sauce for seasoning and adjust to taste. Reduce the heat to low and allow the sauce to simmer away for 10-12 minutes (stirring it frequently), or until the sauce has reduced and thickened. At this point, you can also add in the sugar if you wish to do so.
- Whilst the sauce is reducing, add your pasta to the boiling water and cook the pasta for 2 minutes less than the packet instructions (we will finish cooking the pasta in the sauce).
- Once your pasta is cooked (2 minutes less than packet instructions) and your sauce is well reduced (follow the method for perfect timings), add the pasta straight from the boiling water (using tongs) into the reduced Amatriciana sauce, bringing along some of the pasta water which will help the sauce stick to the pasta.
- Mix the pasta through the simmering sauce for 1 minute to allow it to finish off cooking (the pasta will continue to cook, even after we remove it from the stovetop). Turn off the heat and remove it from the stovetop.
- To serve, twist the pasta into your serving bowls. Garnish with grated pecorino romano cheese, torn basil leaves, extra virgin olive oil, and cracked black pepper. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Bucatini Amatriciana Storage Instructions
Store the pasta in the fridge for up to 4 days and in the freezer for up to 4 months, both stored in an airtight container. Thaw in the freezer overnight before reheating.
Bucatini Amatriciana Reheating Instructions
To reheat, it’s best placed in the microwave and heated in bursts to avoid adding any extra tomato sauce to freshen it up.
Watch How To Make The Recipe
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