Central Italian Bucatini all’Amatriciana

Name: Central Italian Bucatini all’Amatriciana
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1lb bucatini or 1 package of Giuseppe Cocco Bronze Cut Bucatini Pasta; 3 Coquet Sweet White Garlic Cloves, minced; 1/2 tsp.Me Il Cucco - Calabrian Crushed Red Peppers; 1 can (28-oz.)Italian Whole Peeled Plum Tomatoes by Marinella; Freshly gratedAmbrosi Parmigiano Reggiano Cheese Wedge Imported from Italy, for garnish; 6 oz. bacon or pancetta, cut into 1/2" pieces; 1 small yellow onion, chopped; 1 tbsp. butter; Salt and pepper to taste; Freshly chopped basil, for garnish

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!

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Tags: Dinner, Italy, Lunch, Pasta

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Servings

Prep Time

10 minutes

Cook Time

35 minutes

There are few things more comforting than a classic Italian pasta dish, like Bucatini all’Amatriciana. Simply follow the recipe below and get the ingredients shipped right to your door!

Author:

Kelly Graham

Image of Central Italian Bucatini all’Amatriciana

Ingredients

Ingredients that Make a World of Difference:

1lb bucatini or 1 package of Giuseppe Cocco Bronze Cut Bucatini Pasta
3 Coquet Sweet White Garlic Cloves, minced
1/2 tsp.Me Il Cucco - Calabrian Crushed Red Peppers
1 can (28-oz.)Italian Whole Peeled Plum Tomatoes by Marinella
Freshly gratedAmbrosi Parmigiano Reggiano Cheese Wedge Imported from Italy, for garnish

Ingredients You May Already Have:

6 oz. bacon or pancetta, cut into 1/2" pieces
1 small yellow onion, chopped
1 tbsp. butter
Salt and pepper to taste
Freshly chopped basil, for garnish

Directions

In a large pot of boiling salted water, cook bucatini according to the package directions. Reserve ½ cup pasta water, then drain.
In another large pot, over medium heat, cook bacon until crisp or about 10 minutes. Use a slotted spoon to remove pancetta from the pot and set it aside on a paper towel-lined plate.
Drain all but 2 tablespoons of bacon grease from the pot. Add the chopped onion to the pot and cook until soft (about 5 minutes). Add the garlic cloves and red pepper flakes and cook until fragrant (about 1 minute more). Add the tomatoes and butter. Break up the tomatoes in the pot into bite-sized pieces. They should be soft enough to simply fall apart.
Bring to a simmer and let cook for 10 minutes. Season with salt and pepper to your desired taste. If you like spice, feel free to add a pinch more red chili flakes until the heat is just right.
Add in cooked pasta, ¼ cup reserved pasta water, and bacon and toss to combine. Add more pasta water as needed to loosen and bind the sauce to the pasta.
Serve topped with lots of freshly grated cheese and fresh basil.

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Central Italian Bucatini all’Amatriciana

The Best Pasta for Bucatini all’Amatriciana

Get the Recipe Ingredients Shipped Directly to Your Door!