Bucatini All’amatriciana
Bucatini is a long pasta with a very thin hole in the center, so it is kind of like chewy spaghetti tubes. Sauce amatriciana is one of the oldest Italian tomato sauces. It is traditionally made with guanciale, or smoked pork cheek, but bacon has become a more common ingredient. Serve the pasta with plenty of shredded Pecorino-Romano cheese, a loaf of crusty bread, and a good bottle of red wine.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 slices thick-cut bacon coarsely chopped (about 1 cup)
- 1 small onion finely minced (about 1 cup)
- 3 cloves garlic sliced
- ¼ cup white wine
- 1 can 28 ounces whole tomatoes with juices
- 2 tablespoons balsamic vinegar
- ½ teaspoon red chili flakes
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound bucatini pasta or substitute spaghetti
- ⅓ cup shredded Pecorino-Romano cheese
- Additional Pecorino-Romano cheese for serving
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the bacon and cook until it is just beginning to crisp, about 6 minutes.
- Add the onion and garlic, and cook until the onion is transparent, about 3 minutes.
- Add the wine and simmer to reduce, about 2 minutes longer.
- Add the tomatoes and vinegar.
- Crush the tomatoes with a spoon as they soften.
- Simmer until the sauce comes together, about 10 minutes.
- Season with chili flakes, salt, and pepper.
- Keep sauce warm over low heat while you cook the pasta.
- Bring a large pot of salted water to a boil.
- Cook the pasta al dente, following the packaging cooking instructions.
- Drain well, reserving ¼ cup of pasta cooking water.
- Add the pasta and reserved liquid to the sauce and return the skillet to medium heat.
- Toss the pasta gently until it is well coated and heated through, about 5 minutes.
- Fold in the cheese.
Notes / Tips / Wine Advice:
Serve the pasta hot with additional cheese alongside.