Spice it up with Bucatini all’Amatriciana! This savory sauce is rich and flavorful, traditionally served with bucatini to soak up the sauce. Make this simple sauce with staple ingredients in less than 30 minutes!
Fill a large pot with water and add 1 tablespoon salt. Bring to a boil.
1 tablespoon salt
In a skillet over medium heat, add extra virgin olive oil and guanicale. Stirring occasionally, cook approximately 3 minutes, until golden brown.
1 tablespoon extra virgin olive oil, ¼ pound guanciale
Add chopped onion, stirring occasionally until just tender, about 3 minutes. Watching carefully to prevent it from burning, add garlic and continuously stir, approximately 15-30 seconds.
1 large yellow onion, 1 tablespoon minced garlic
Using a wooden spatula or spoon, scrape the pan to release bits and coating for maximum flavor. Stir in tomatoes and crushed red pepper flakes. Reduce to a simmer on medium-low heat. Use a wood spoon or spatula to break up the tomatoes to achieve the desired consistency and uncovered about 20 minutes, stirring occasionally.
28 ounces San Marzano peeled tomatoes, 1¼ teaspoon crushed red pepper flakes
Meanwhile, when water comes to a rolling boil, add pasta, stirring occasionally and boil until the noodle is slightly undercooked. Reserve ¼ cup pasta water. Using tongs or a pasta spoon, transfer pasta into pan and toss. Add pasta water 1 tablespoon at a time and toss to emulsify until you achieve the desired thickness and noodles are al dente.
1 pound pasta
Remove from heat and serve with fresh grated parmesan to garnish.
¼ cup parmesan
Video
Notes
Be careful not to overcook to prevent the sauce from losing moisture.Reserve 1/4 cup pasta water to toss pasta in sauce 1 tablespoon at a time to help sauce coat the pasta and add moisture.
Substitutions
Guanciale, Pancetta, Prosciutto or Bacon - Whatever you have on hand or easy access to. I prefer chopped/chunks for the best bite.
Olive Oil - Extra Virgin Olive Oil is my go to for sauces. In a pinch you can substitute canola oil or butter.
Onion - Yellow, Red or White all work well.
Peeled Tomatoes - Canned tomatoes make this dish effortless, but you can substitute fresh. For a smoother sauce, chop or purée.
Parmesan - Fresh grated cheese offers the best flavor and texture. Pecorino also lends itself well to this dish.
Storage Notes
Store in an airtight container refrigerated 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.