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Pasta with Amatriciana Sauce – Bucatini all’ Amatriciana

Pasta with Amatriciana Sauce – Bucatini all’ Amatriciana

Pasta with Amatriciana sauce does not really need any introduction. Either you have been in Italy and then you’ve most probably eaten it, in some Roman osteria, or maybe you have prepared it home and cooked by yourself… some good bucatini or rigatoni with this excellent sauce. Or it is also possible that you had it in a restaurant, and in that case somebody might have sold you a pasta with an indefinite sauce and some bacon and Parmesan, making you think it was Amatriciana. Or maybe not! In any case, here you’ll find all indications to make a real Amatriciana at home, so if you didn’t have the chance to taste until today, now you can!

pasta with amatriciana sauce

 

This dish finds its origin in the small village of Amatrice – now unfortunately known everywhere because of the terrible earthquakes that destroyed it almost completely — a small town of just under 2,500 inhabitants in the province of Rieti.  These days I am staying at my parents’ for holiday, and my hometown is not so far from Amatrice, which makes it easy to find the true ingredients required, cheap and of excellent quality!

pasta with amatriciana sauce

 

And now let’s see some quick tips  to make pasta with Amatriciana sauce reeeeal good :

– Try to use a pasta with a rough texture ( not pasta liscia); it better traps the sauce.
– The best pasta shape to use are bucatini, but if you prefer a short shape you can also use rigatoni.
– The cured meat traditionally used is guanciale. To have more insight on this particular Italian product, check my Carbonara recipe.
– Normally you shouldn’t put any onion even if some Italian chefs introduced it in the recipe.
– The recipe calls for 1 hot red pepper but I can’t eat too much spicy  so I just used some chili flakes.

pasta with amatriciana sauce

 

 

Pasta with Amatriciana sauce recipe – Bucatini all’amatriciana

pasta with amatriciana sauce

Ingredients (4 servings)

14 oz (400 gr.) bucatini

5,5 oz (150 gr) guanciale

1 hot red pepper

28 oz (800 gr.) peeled tomatoes

1 glass white wine

2 tbsp olive oil

1 cup (100 gr.) Pecorino romano, grated

Method

Heat a large skillet over medium- low heat. Add the olive oil, the sliced guanciale and the hot pepper.

pasta with amatriciana sauce

Pour the white wine and cook until the wine evaporates and  the guanciale is lucid and crispy and all the fat is rendered. At this point remove the guanciale with a slotted spoon and put in into a plate.

In the same pan without cleaning it, pour now the peeled tomatoes and cook for around 20 minutes ( I used canned tomatoes, otherwise the fresh ones don’t need more than 5 or 7 minutes cooking). Remove the red pepper and let the sauce rest.

In the meantime, in a large pot, bring abundant and generously salted water – we say it should taste like the sea – to a boil. Add bucatini and cook until al dente (tender yet firm). While pasta is cooking, add the guanciale back in the pan with the sauce and cook for some minutes at low heat to allow the flavors to get mingled.

pasta with amatriciana sauce

Drain the bucatini, but remember to reserve 1/2 cup of the starchy cooking water, as you might need it.

Add the pasta in the pan where the sauce is and toss well to combine.

pasta with amatriciana sauce

Remove from heat, sprinkle Pecorino all over and move into serving plates.

If you enjoyed this recipe, check my Cacio e pepe  and my Carbonara as well 🙂

 

Pasta with Amatriciana sauce - Bucatini all'Amatriciana

2017-07-24
: 4
: 5 min
: 30 min
: 35 min
: easy

The traditional Bucatini all'Amatriciana with crispy cured meat - guanciale- tomato sauce and Pecorino romano!

By:

Ingredients
  • 14 oz (400 gr.) bucatini
  • 5,5 oz (150 gr) guanciale
  • 1 hot red pepper
  • 28 oz (800 gr.) peeled tomatoes
  • 1 glass white wine
  • 2 tbsp olive oil
  • 1 cup (100 gr.) Pecorino romano, grated
Directions
  • Step 1 Heat a large skillet over medium- low heat.
  • Step 2 Add the olive oil, the sliced guanciale and the hot pepper.
  • Step 3 Pour the white wine and cook until the wine evaporates and  the guanciale is lucid and crispy and all the fat is rendered.
  • Step 4 At this point remove the guanciale with a slotted spoon and put in into a plate.
  • Step 5 In the same pan without cleaning it, pour now the peeled tomatoes and cook for around 20 minutes.
  • Step 6 Remove the red pepper and let the sauce rest.
  • Step 7 In the meantime, in a large pot, bring abundant and generously salted water – we say it should taste like the sea – to a boil.
  • Step 8 Add bucatini and cook until al dente (tender yet firm).
  • Step 9 While pasta is cooking, add the guanciale back in the pan with the sauce and cook for some minutes at low heat to allow the flavors to get mingled.
  • Step 10 Drain the bucatini, but remember to reserve 1/2 cup of the starchy cooking water, as you might need it.
  • Step 11 Add the pasta in the pan where the sauce is and toss well to combine.
  • Step 12 Remove from heat and sprinkle Pecorino all over.
  • Step 13 Move into serving plates.


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