Bucatini with Amatriciana Sauce

LAST UPDATED: May 18, 2020 | PUBLISHED: Mar 24, 2020 | By: Julie Blanner

A rich and flavorful Amatriciana Sauce made with staple ingredients – tomatoes, onion, garlic, olive oil, a hint of red pepper and guanciale, pancetta, prosciutto or bacon. Served over a bed of bucatini, this dish is simple yet tastes and feels special!

A silver pan, filled with Amatriciana pasta, topped with parmesan

Amatriciana Sauce is simple. This classic Italian recipe is made with classic, staple ingredients and requires just a few minutes hands on time.

It’s a delicious dish to feed a crowd, or your family! You can use the slider in the recipe card to adjust servings.

This flavorful sauce starts with guanciale, pancetta, prosciutto or bacon (whatever you have on hand) and is sautéed with olive oil to release the flavors.

A silver pan full of Amatriciana Sauce for pasta, wooden spoon to the side.

Onion and garlic are added into the oil, cooked until tender, and then simmered with tomatoes to create the incredible sauce.

Then it’s tossed with bucatini! The subtle texture of the hollow noodles perfectly soak up the tomato sauce, giving you amazing flavor in each and every bite.

Of course, no pasta dish is complete without a sprinkle of fresh grated Parmesan or pecorino romano!

A white plate filled with homemade amatriciana pasta and sauce

Amatriciana Sauce Ingredients

  • Guanciale, Pancetta, Prosciutto or Bacon – They all offer amazing flavor! Guanciale and Pancetta are my favorite, but I’ve used them all. Whatever you have on hand or easy access to will work just fine. I prefer chopped/chunks for that added bite of texture.
  • Olive Oil – Extra Virgin is always my go to, but regular works as well. In a pinch you can substitute canola oil or butter.
  • Onion – Red or Yellow.
  • Garlic – Fresh or minced. I use a jar of minced found in the produce section of your grocer for easier clean up.
  • Crushed Red Pepper Flakes – This staple ingredient offers a little heat to the dish.
  • Peeled Tomatoes – Fresh or canned (I generally used canned, you’ll never notice the difference). Chop or puree for a smoother sauce.
A silver pan, filled with Amatriciana sauce.

Amatriciana Pasta

  • Pasta – Bucatini is preferred here, because it soaks up the sauce, but you can use your favorite pasta or spaghetti. You can also make homemade pasta using my egg noodle recipe.
  • Cheese – Fresh grated parmesan or pecorino romano are the perfect garnish that compliments the flavors.
A silver pan, filled with Amatriciana pasta, blue napkin in background.

How to Make Amatriciana Sauce

  1. Add oil and meat over medium heat and brown.
  2. Add onion, garlic and red pepper until tender.
  3. Add tomatoes and simmer. A silver pan full of Amatriciana Sauce for pasta, wooden spoon to the side.

How to Make Amatriciana Pasta

  1. Prepare pasta al dente.
  2. Strain and toss with sauce.
  3. Garnish with parmesan or pecorino.
A silver pan, filled with Amatriciana pasta, topped with parmesan

Tips

  • Don’t over-cook your pasta! Regardless of whether it’s packaged or fresh, make sure to cook it al dente, so it has that textured bite.
  • This sauce comes together quickly and needs only 30 minutes to simmer. Don’t rush it, but you also don’t need to let it sit for hours, which is what I love about this recipe!
  • No matter which type of meat you choose, leave it in bite-sized chunks because the texture is important here.

To Store

Refrigerated covered up to 3 days. To reheat, warm in oven or on the stovetop with a drizzle of olive oil or butter to refresh the sauce.

Close up shot of Amatriciana Sauce

Wine to Serve With Amatriciana Sauce

A medium bodied red pairs well with Bucatini with Amatriciana Sauce. Try a Sangiovese, Chianti, Montepulciano, Merlot or Tempranillo.

A silver pan, filled with Amatriciana sauce.

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A white plate filled with homemade amatriciana pasta and sauce

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A silver pan, filled with Amatriciana pasta, topped with parmesan

Amatriciana Sauce

Julie Blanner
A classic, spicy amatriciana sauce with bright and flavor.
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 610 kcal

Ingredients
  

  • 1/4 pound pancetta chopped
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 tablespoon minced garlic
  • 1 1/4 teaspoon crushed red pepper flakes
  • 28 ounces San Marzano peeled tomatoes chopped or pureéd

Amatriciana Pasta

  • 1 pound pasta
  • 1/4 cup parmesan freshly grated

Instructions
 

  • In a skillet over medium heat add oil and pancetta. Cook stirring occasionally, about 3 minutes.
  • Add onion and garlic, stirring occasionally until tender.
  • Stir in tomatoes and reduce to a simmer for 30 minutes.

Amatriciana Pasta

  • Bring a large pot of water to a boil. Add the pasta and cook al dente.
  • Drain and toss with pasta sauce.
  • Garnish with fresh grated parmesan.

Video

Notes

Substitutions

  • Guanciale, Pancetta, Prosciutto or Bacon – Whatever you have on hand or easy access to. I prefer chopped/chunks.
  • Olive Oil – Extra Virgin is always my go to, but regular works as well. In a pinch you can substitute canola oil or butter.
  • Onion – Red or Yellow.
  • Garlic – Can substitute fresh garlic using 3 cloves.
  • Peeled Tomatoes – Fresh or canned (I generally used canned, you’ll never notice the difference). Chop or puree for a smoother sauce.
  • Parmesan – pecorino romano also works well.

Nutrition

Serving:4gCalories:610kcalCarbohydrates:89gProtein:21gFat:18gSaturated Fat:6gCholesterol:23mgSodium:306mgPotassium:361mgFiber:4gSugar:4gVitamin A:234IUVitamin C:3mgCalcium:108mgIron:2mg
Keywords amatriciana pasta, amatriciana sauce
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped