While bucatini may not be the first pasta that comes to your mind, it is one of our all-time favorites. At first glance, its long and thin noodle looks just like spaghetti, but there’s a hidden surprise: each noodle has a hollow hole running through the middle to carry your delicious sauce inside and out. Its extra thickness also gives this Italian pasta a better bite and holds up to a rich tomato sauce. Let’s take a closer look at this underrated Italian favorite and how to make it in the comfort of your own home.
The Best Pasta for Bucatini all’Amatriciana
Originating from Amatrice Italy, Bucatini all'Amatriciana is a traditional dish made with pancetta, or bacon in our approachable at-home version, to add an extra dash of saltiness and warmth to an otherwise classic tomato sauce. Unlike your grandmother’s time-consuming pasta sauce, this simple tomato sauce does not need to simmer for hours on end to yield a flavorful result. This sauce only requires a few minutes of your time and one single pot to transport you to the rolling hills of Central Italy.
That being said, it’s important to invest in the right bucatini for that authentic Italian taste. For the best bucatini pasta, we recommend Giuseppe Cocco Bronze Cut Bucatini Pasta for a rich and delicious meal. Crafted with care in the Fara San Martino Region of Italy, this bucatini is made with only 4 simple ingredients (mountain wheat, spring water, clean air for pasta drying, and the processing technique) to produce a bucatini that even pasta purists will love. Just be sure to top with lots of freshly grated cheese and basil — and there you have it!