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Easy Bucatini Pasta Amatriciana with Calabrian Chiles
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Easy Bucatini Pasta Amatriciana with Calabrian Chiles

This Easy Bucatini Pasta Amatriciana is a quick and easy restaurant quality pasta you can whip up any night of the week. With delicious guanciale or pancetta, Calabrian chilis, and Pecorino Romano cheese- this Italian classic makes a great weeknight dinner or date night treat!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner
Keyword: pasta, sauce
Servings: 6

Ingredients

  • 2 tablespoon olive oil
  • 4 oz diced guanciale or pancetta
  • 1 small red onion, finely diced 
  • 4 cloves garlic, minced 
  • 2 tablespoon tomato paste 
  • ½ cup dry white wine (such as Sauvignon Blanc)
  • 1 28 oz can whole peeled tomatoes- drained and crushed with hands 
  • 2 teaspoon crushed Calabrian chilies 
  • 1 lb Bucatini pasta
  • 1 cup grated Pecorino Romano cheese
  • kosher salt and fresh ground pepper, to taste 
  • ¾ cup pasta water 

Instructions

  • In a large deep pot or dutch oven, heat olive oil in over medium heat and add the diced pancetta. 
    2. Cook, stirring occasionally until crisp, 5-6 minutes. 
    3. Once crisp, remove with a slotted spoon and set aside on a plate. 
    4. Add the diced red onion and season with salt and pepper. Cook, stirring occasionally 4-5 minutes until softened. 
    5. Add the minced garlic and cook 30 seconds to 1 minute, until just fragrant. 
    6. Add the tomato paste and stir well. Cook stirring occasionally 2-3 minutes, until slightly darker.
    7. Add the white wine and stir well. Cook 2 minutes, until slightly reduced. 
    8. Using your hands, crush the drained whole peeled tomatoes and add to the pot. 
    9. Add the Calabrian chilies and reserved pancetta, and stir well. 
    10. Reduce heat to low, cover, and cook 20 minutes, stirring occasionally. 
    11. Meanwhile, cook your pasta according to the package time for al dente in a wide, deep sauté pan in salted boiling water. 
    12. After the amatriciana sauce has cooked 20 minutes, add the cooked pasta directly to sauce with tongs, and add the pasta water. Stir well.
    13. Stir in the Pecorino Romano cheese. 
    Serve immediately with fresh basil or parsley, and additional grated Pecorino Romano cheese.

Notes

Guanciale vs. Pancetta. Guanciale really lends a rich flavor to the dish, and has a melt-in-your-mouth texture and stronger flavor than pancetta. If you go with pancetta, the past will still be AMAZING, and it's much easier to find in whole or pre-cubed varieties in your local supermarket. The real difference is in the fat content, since both varieties come from different cuts of pork. Guanciale is a bolder flavor, while Pancetta is a bit on the milder side (and made with pork belly, rather than pork jowl).