Mar 5, 2010

Bucatini with Spicy Tomato Sauce (Bucatini all’Amatriciana)

This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.

Credit: Penny De Los Santos

3 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta, cut
into 3⁄4" pieces
Freshly cracked black pepper, to taste
2 cloves garlic, minced
1 small carrot, minced
1⁄2 medium onion, minced
1⁄2 tsp. crushed red chile flakes
1 28-oz. can peeled tomatoes,
preferably San Marzano, undrained and puréed
Kosher salt, to taste
1 lb. bucatini or spaghetti
1 1⁄4 cups grated Pecorino Romano

1. Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.

2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.

SERVES 4

This article was first published in Saveur in Issue #128

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Ratings & Reviews (8)

by carolegbert on 2010-03-19

I'm living in Sicily for two months and couldn't decide what to make for dinner. This is it. Thanks

by bluaubergine on 2010-03-22

No, no, no...carrots??? Never has a carrot touched a true Roman version of this dish. Every Roman I know, and every Roman chef I ever cooked alongside would keel over in laughter if someone suggested carrots go into Amatriciana! Please, leave them out...

by jillburgh on 2010-03-29

While I can't speak to the authenticity of this dish, I can rate it based on flavor, texture and downright delicious-ness. This is by far the simplest and tastiest tomato sauce I've ever made. It makes a perfect first-course spaghetti. No bucatini at our store but the sauce adhered lovingly to spaghetti rigate. Husband said it's his new favorite sauce. Perfect kick of heat - and I believe the carrots add a sweet balance I'd miss without.

by MirandaJones on 2010-04-28

This is easy and delicious (and I only had half the amount of guanciale the recipe called for). YUM. Will absolutely make again. Perfect weeknight dinner! Pure comfort.

by THE ENCHANTED COOK on 2010-10-03

Delicious, flavorful sauce. The longer I simmered the more the flavors melded, which was perfect as it gave me tremendous flexibility over the timing for dinner. I added a little cream to the sauce to finish (I know, taking it further away from its authenticity), and it was even better. The sauce was excellent over spaghetti and very good re-heated the next day. This is now one of my favorite tomato based pasta sauces. Thanks Saveur for sharing.

Veronica Culver
The Enchanted Cook

by MANDAMANDA on 2011-02-06

I didn’t add the carrots, but otherwise I followed the recipe exactly. I can’t believe how good Pasta all’Amatrciana is! I never knew pasta could be this satisfying!

I love the brightness and tartness of the tomatoes, which is balanced by the sweetness of the onions. I love the depth and richness added by the pancetta. Though I’ve read one is not supposed to mix cheese into the tomato sauce – one is only to top the sauce with the cheese, I really enjoyed the taste of the sauce after the cheese was mixed in. The cheese added much more richness and depth in flavor, which makes this dish irresistible.

This is my favorite tomato-based pasta dish! It is definitely comfort food!

by tulanian on 2011-03-30

Definitely no carrots. Even the garlic, onions and chiles are suspect. I love onions so I include them, but traditionally this dish has four ingredients: guanciale, tomatoes, pasta and Pecorino Romano. The star is meant to be the pasta and guanciale.