August 5, 2015

Bucatini All’Amatriciana

Recipe: Amy Rosen

An authentic staple from the trattorias of Rome, this dish’s robust flavor gets a spicy kick from black pepper and chili flakes. Bucatini is a fat version of spaghetti with a hollow centre, so it holds up well to chunky, rustic sauces.


  • 1 tbsp cooking-grade olive oil
  • 4 oz. pancetta, diced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • Pinch dried red chili flakes
  • 1⁄2 tsp salt
  • 1  28 oz. can crushed tomatoes (San Marzano is preferred)
  • 2  bay leaves
  • 1⁄2 tsp freshly cracked pepper
  • 1 tsp sugar
  • 1 lb. dry bucatini pasta
  • 1⁄4 to 1⁄2 cup grated Pecorino Romano


Yield: Serves 4

  1. In a large, heavy saucepan, heat oil on medium, add pancetta and cook, stirring often, until golden brown. Remove pancetta from pan with a slotted spoon and set aside to drain on paper towel. Do not clean pan.
  2. In same pan, sauté onion for about 5 minutes, or until soft, then add garlic, chili flakes and salt and sauté for about 2 minutes, until garlic is fragrant. Add tomatoes, bay leaves, pepper, sugar and cooked pancetta. Bring to a boil, then simmer on medium-low heat, uncovered, for about 30 minutes.
  3. Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente, following directions on package. When pasta is cooked, reserve about 1 cup cooking water and set aside. Drain pasta in a colander, then place back into the empty pot and pour tomato sauce overtop, tossing to coat. If sauce is too thick, add some pasta water. Remove bay leaves before serving.
  4. Dish pasta out into warm bowls and top with grated Pecorino Romano cheese.

Donna Griffith


House & Home September 2011