Amatrice-Style Bucatini

Amatrice-style bucatini is a pasta of pancetta, onion, chili and tomato sauce tossed with pecorino, ready in about 30 minutes. It feeds 4 and works as a quick weeknight dinner from a handful of pantry ingredients.

Why This Recipe Works

Fry the pancetta, onion and chili together in olive oil until they turn slightly brown. The pork fat melts into the oil and the onion softens, so the whole sauce starts from a savory base instead of plain tomato.

Cover the pan while the tomatoes cook gently. The lid keeps the steam in, so the sauce thickens slowly without scorching and the pancetta softens in the tomato.

Bucatini is a thick, hollow spaghetti, so it holds a chunky sauce well. Cook it only until al dente, then toss it in the pan, so the pasta takes in some of the sauce instead of just sitting under it.

Amatrice-style Bucatini Ingredients

• 3 tablespoons olive oil
• 5 ounces pancetta or bacon, rind removed and cut into strips
• 1 small onion, peeled and finely chopped
• 1 small chili pepper, finely chopped
• 1 (1-pound) carton or bottle passata or chopped tomatoes
• 13 ounces dried bucatini or spaghetti
• 2 ounces freshly grated pecorino cheese

How To Make Amatrice-style Bucatini

Make the sauce

1. Brown the base: Heat the olive oil in a large skillet. Add the pancetta, onion and chili, and fry for 3 to 4 minutes, until everything is slightly brown. The browning is where most of the flavor comes from.
2. Simmer the tomatoes: Pour in the passata or chopped tomatoes and cover the pan. Cook gently for 10 to 15 minutes, so the sauce thickens without drying out.

Cook the pasta and serve

3. Boil the pasta: Cook the bucatini in a large pot of boiling water for 7 to 8 minutes, until al dente. Drain it well.
4. Toss and finish: Add the drained pasta to the sauce and toss until every strand is coated. Divide it among 4 bowls and sprinkle the grated pecorino over the top.

Recipe Tips

• Pick your pork: Pancetta gives a milder, sweeter taste. Bacon is smokier, so you get a different sauce, though it works fine.
• Match the chili to your taste: A small chili adds a gentle kick. Remove the seeds for less heat, or use a hotter pepper if you like it sharp.
• Grate the cheese fresh: Pecorino grated just before serving melts into the hot pasta and tastes much sharper than the pre-grated kind.
• Save some pasta water: Scoop out a small cup of the cooking water before you drain. If the sauce gets too thick when you toss, a splash loosens it.

What To Serve With Amatrice-style Bucatini

Serve the bucatini straight from the pan while it is hot, with extra pecorino at the table. A green salad with a sharp dressing and a loaf of crusty bread go well alongside.

How To Store

• Fridge: Keep leftovers in a covered container in the fridge for up to 3 days.
• Reheat: Warm the pasta in a skillet over low heat with a splash of water until it is hot all the way through.
• Make ahead: The sauce keeps in the fridge for up to 3 days, so you can cook it ahead and boil the pasta just before serving.

FAQs

Can I use bacon instead of pancetta?

Yes, the recipe works with either. Bacon is smoked, so the sauce will taste smokier than one made with pancetta. Cut off the rind first and use strips of the same size.

Is this bucatini recipe vegetarian?

No. The sauce is built on pancetta or bacon, and pecorino is made with animal rennet. For a meatless version you would need to leave out the pork and use another savory base.

Can I make the sauce ahead or freeze it?

Yes. The sauce keeps in the fridge for up to 3 days, and you can freeze it for 2 to 3 months. Thaw it in the fridge and reheat it until hot all the way through.

Why is my tomato sauce watery?

The sauce usually needs more time with the lid on or off to thicken. Keep it at a gentle simmer for the full 10 to 15 minutes. If it is still thin, take the lid off for the last few minutes.

Nutrition

Estimated per serving (1 of 4), worked out from the ingredients.

• Calories: about 700 kcal
• Total Fat: 29g
• Total Carbohydrate: 80g
• Dietary Fiber: 5g
• Protein: 27g

Amatrice-style Bucatini

Recipe by Paula

0.0 from 0 votes

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Bucatini tossed in a quick sauce of pancetta, onion, chili and tomato, finished with sharp pecorino. A simple pasta for 4 that comes together in about 30 minutes.

Ingredients

• 3 tablespoons olive oil

• 5 ounces pancetta or bacon, rind removed and cut into strips

• 1 small onion, peeled and finely chopped

• 1 small chili pepper, finely chopped

• 1 (1-pound) carton or bottle passata or chopped tomatoes

• 13 ounces dried bucatini or spaghetti

• 2 ounces freshly grated pecorino cheese

Directions

• Brown the base: Heat the olive oil in a large skillet. Add the pancetta, onion and chili, and fry for 3 to 4 minutes, until everything is slightly brown. The browning is where most of the flavor comes from.
• Simmer the tomatoes: Pour in the passata or chopped tomatoes and cover the pan. Cook gently for 10 to 15 minutes, so the sauce thickens without drying out.
• Boil the pasta: Cook the bucatini in a large pot of boiling water for 7 to 8 minutes, until al dente. Drain it well.
• Toss and finish: Add the drained pasta to the sauce and toss until every strand is coated. Divide it among 4 bowls and sprinkle the grated pecorino over the top.