Bucatini all’Amatriciana

Bucatini also known as perciatelli resembles thick spaghetti with a hollow center. The name comes from buco, which mean “hole “in italian. Bucatini originates in central Italy, in the regions of Lazio and Campania. Bucatini is primarily associated with Roman cooking especially in the classic dish “Bucatini alla Matriciana” a spicy, yet light sauce made with tomato sauce, pancetta and red pepper flakes
This recipe is a great last minute “pantry dish”; it can be made with just the ingredients you have already on hand. I always have pancetta or bacon in the fridge and like a true Italian I always have canned sauce and fresh Romano cheese.
Buon Appetito!

Bucatini alla Matriciana


Doses: 6               Preparation: 10 min.        Cooking: 30 min.               Difficulty: low

1-Lb. Bucatini (I like Collezione Barilla – Regional specialty pasta)
5-tbsp. extra virgin olive oil
1 small white onion chopped
1 clove of garlic minced
8 ounces pancetta or center- cut bacon cut julienne style
1- teaspoons hot red pepper flakes
1-16 oz. tomato sauce
1-cup dry white wine
½ -cup freshly grated Pecorino Romano

In a large skillet, combine the onions, garlic and bacon; sauté over low heat until the bacon fat is rendered and the onion is translucent. Add the red pepper flakes and the wine, stir and let it cook for about 3 minute or until most of the wine has evaporate. Add the sauce, bringing it to a boil, lower the heat and simmer for 5 minutes. Season with salt and stir, cooking 1-2 more minutes. Set aside.
Bring a large pot of water to boil, cook the bucatini pasta for about 7 minutes stirring occasionally and add the salt half way through the cooking process. Drain and add the pasta to the simmering sauce and toss for about 1 minute, making sure the pasta is fully coated. Transfer to a serving bowl topped with freshly grated pecorino Romano cheese.

Note:If you can’t find bucatini, you can use thick spaghetti or linguini.

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