Bucatini Amatriciana

A classic pasta dish made with pancetta, tomatoes, and a touch of heat from red pepper flakes. This simple Roman pasta comes together quickly and relies on a few key ingredients for big, bold flavor.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Render pancetta: Heat olive oil in a large high-rimmed sauté pan over medium-high heat. Add the pancetta and red pepper flakes and cook, stirring often, until the pancetta begins to render and lightly brown.

Step 2

Build flavor and deglaze: Lower the heat to medium. Stir in the tomato paste and cook for about 2 minutes until slightly darkened. Add the garlic and cook for 30 to 60 seconds, stirring constantly. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until most of the wine has reduced.

Step 3

Simmer sauce: Add the whole peeled tomatoes, crushing them by hand or with a wooden spoon or potato masher. Season with salt and pepper and bring to a gentle simmer. Reduce the heat slightly and let the sauce cook while you prepare the pasta.

Step 4

Cook pasta: Bring a large pot of well-salted water to a boil. Cook the bucatini until about 1 minute shy of al dente.

Step 5

Combine: Use tongs to transfer the pasta directly into the sauce, allowing some pasta water to come with it. Toss well to coat, adding more pasta water as needed until the sauce clings to the noodles.

Step 6

Finish and serve: Turn off the heat and stir in the grated cheese. Serve immediately with more grated cheese on top.

↑Support creators by visiting their site 😊