If you’re craving an Italian classic that’s bursting with flavor yet surprisingly simple to prepare, this Bucatini all’ Amatriciana Recipe is exactly what you need. The combination of bucatini pasta with a luscious tomato sauce, sautéed onions, a hint of spicy red pepper flakes, and the irresistible sharpness of Pecorino Romano cheese makes every bite a celebration of traditional Roman cuisine. This dish effortlessly balances savory, tangy, and spicy notes while remaining incredibly satisfying and comforting. Once you try this authentic recipe, it’s going to earn a permanent spot in your dinner rotation.
Ingredients You’ll Need
What makes the Bucatini all’ Amatriciana Recipe so special is its reliance on a handful of simple, high-quality ingredients that each bring their unique magic. From the perfect pasta shape to the sharpness of the cheese and the gentle kick of spice, every element plays a vital role in crafting the iconic flavors.
- 400 grams Bucatini pasta: This hollow, spaghetti-like pasta is essential; its tube shape allows the sauce to fill the middle, delivering flavor in every bite.
- 3 tablespoons Olive oil: Use a high-quality extra virgin olive oil to add richness that complements the sauce beautifully.
- 1 medium Yellow onion: Finely chopped, it forms a subtly sweet and aromatic base for the sauce.
- 600 grams Fresh tomatoes: Peeled and chopped for their natural sweetness and balanced acidity, these tomatoes create the sauce’s signature body.
- 1 teaspoon Red pepper flakes: Just the right amount adds a gentle but exciting heat gently weaving through the dish.
- 150 grams Pecorino Romano cheese: Grated and pungent, this aged sheep’s milk cheese is crucial to nailing the authentic taste.
- Salt: Essential for seasoning both the pasta water and the sauce to enhance all flavors.
- Black pepper: Freshly cracked, it adds a subtle warmth that rounds out the dish perfectly.
How to Make Bucatini all’ Amatriciana Recipe
Step 1: Cook the bucatini
Start by bringing a large pot of salted water to a boil—the seasoning here is key as it flavors the pasta from the inside out. Add the bucatini and cook until al dente, typically following package directions but tasting along the way. Before draining, make sure to reserve about one cup of the pasta water; this starchy water will later help loosen the sauce and allow it to cling to the pasta perfectly.
Step 2: Sauté the onion
While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and let it sweat gently until it’s translucent and soft, usually about 5 to 7 minutes. This slow cooking releases the natural sweetness of the onion, forming a savory foundation that’s essential to the sauce’s depth.
Step 3: Add the tomatoes
Next, stir in the peeled and chopped fresh tomatoes. Season them with a pinch of salt to coax out their juices and simmer the mixture for roughly 10 minutes until the tomatoes break down and the sauce starts to thicken. This step is where the heart of the Bucatini all’ Amatriciana Recipe really starts to develop, marrying the sweet acidity of tomatoes with the rich base of aromatics.
Step 4: Incorporate the red pepper flakes
Once your sauce has melded, stir in red pepper flakes to introduce that signature touch of heat. Taste and adjust the seasoning with additional salt and freshly cracked black pepper as needed. This balance of spice and seasoning will bring the sauce to life without overpowering the other ingredients.
Step 5: Toss the bucatini
Drain the bucatini and immediately add it to the skillet with your sauce. Toss everything together to ensure every strand is coated in the vibrant tomato goodness. If the sauce feels too thick or clings too tightly, slowly add some of the reserved pasta water to loosen it—this technique creates a silky, luscious finish that defines this classic recipe.
Step 6: Add the cheese
Remove the pan from heat and sprinkle in the grated Pecorino Romano cheese. Toss gently but thoroughly until the cheese melts into the sauce, enriching it with a sharp, salty flavor that’s impossible to resist. This is where your Bucatini all’ Amatriciana Recipe reaches its full, authentic glory.
Step 7: Serve
Plate your pasta with care, offering extra Pecorino Romano and a crack of black pepper on top for those finishing touches. Serve your Bucatini all’ Amatriciana Recipe piping hot for the best experience, and get ready to enjoy a dish that’s simple in ingredients but extraordinary in flavor.
How to Serve Bucatini all’ Amatriciana Recipe
Garnishes
While the simplicity of this dish is part of its charm, some thoughtful garnishes can elevate it even further. A sprinkle of freshly grated Pecorino Romano cheese adds that extra punch of flavor, while a light dusting of black pepper complements the heat of the red pepper flakes. If you want a pop of color and freshness, a few torn basil leaves or a small drizzle of good olive oil brings brightness and aroma.
Side Dishes
Since Bucatini all’ Amatriciana Recipe is rich and hearty, pairing it with light, crisp side dishes works beautifully. Consider a simple arugula salad tossed with lemon juice and olive oil to cut through the richness. Crusty Italian bread is another excellent companion, perfect for mopping up any leftover sauce on your plate.
Creative Ways to Present
For a fun twist, serve the bucatini nested in individual bowls so everyone can admire those sauce-clad strands. Drizzling a little extra Pecorino Romano and crafting small cheese curls with a vegetable peeler adds a touch of elegance. You could also experiment by adding pancetta or guanciale for an extra layer of depth, making a playful nod to the traditional origins of the recipe without straying too far.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The flavors will meld further overnight, making your second helping just as delightful. Be mindful that bucatini can absorb sauce over time, so keep an eye on the texture before reheating.
Freezing
Though fresh pasta dishes like this are best enjoyed immediately, you can freeze leftover sauce separately in a freezer-safe container for up to three months. When ready to use, thaw and gently reheat before combining with fresh pasta for the best taste and texture.
Reheating
To reheat leftovers, gently warm the pasta in a skillet over low heat. Add a splash of water or reserved pasta water to loosen the sauce and prevent sticking. Avoid the microwave if possible to preserve the sauce’s consistency and the pasta’s texture.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! While fresh tomatoes impart a bright, natural sweetness, high-quality canned tomatoes can be a convenient and flavorful alternative, especially when fresh ones aren’t at their peak.
What’s the difference between bucatini and spaghetti for this recipe?
Bucatini’s hollow center is perfect for holding the sauce inside, creating an intense flavor experience with every bite. Spaghetti works in a pinch but lacks that unique sauce-retaining texture.
Can I make this dish vegetarian?
This particular version doesn’t include meat, so it’s naturally vegetarian-friendly. For those who want to add pancetta or guanciale traditionally found in Amatriciana, it’s an easy addition but not necessary.
How spicy is this dish with red pepper flakes?
The red pepper flakes add a gentle warmth—not overwhelming heat. You can adjust the quantity to your preference, making it milder or more robust as you like.
Is Pecorino Romano cheese essential, or can I substitute Parmesan?
Pecorino Romano has a sharp, salty flavor unique to this dish. Parmesan is milder and less salty but works as a substitute if needed, though the traditional taste will be slightly different.
Final Thoughts
I can’t recommend enough giving this Bucatini all’ Amatriciana Recipe a try at home. It’s a fantastic way to bring the flavors of Rome into your kitchen—simple, comforting, and packed with personality. Whether you’re cooking for friends, family, or a cozy night in, this dish always delights and never fails to satisfy. Trust me, once you taste that perfect blend of tangy tomato, spice, and sharp cheese with every twirl of bucatini, you’ll find yourself coming back to this recipe again and again.
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Bucatini all’ Amatriciana Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini noodles enveloped in a rich, flavorful sauce made from sautéed onions, fresh tomatoes, red pepper flakes, and Pecorino Romano cheese. This recipe balances the sweetness of fresh tomatoes with a subtle spicy kick from the pepper flakes, delivering an authentic taste of traditional Roman cuisine.
Ingredients
For the Pasta
- 400 grams Bucatini pasta (allows the sauce to penetrate for maximum flavor)
For the Sauce
- 3 tablespoons high-quality extra virgin olive oil (adds richness)
- 1 medium yellow onion, finely chopped (forms aromatic base of the sauce)
- 600 grams fresh tomatoes, peeled and chopped (offers natural sweetness and acidity)
- 1 teaspoon red pepper flakes (adds a touch of heat)
- to taste salt (for seasoning the sauce and pasta water)
- to taste freshly cracked black pepper (adds warmth)
For Garnish
- 150 grams Pecorino Romano cheese, grated (crucial for achieving traditional taste)
Instructions
- Cook the bucatini: Bring a large pot of salted water to a rolling boil. Add the bucatini and cook until al dente, about 9-11 minutes, depending on package instructions. Reserve about one cup of the starchy pasta water before draining the pasta.
- Sauté the onion: In a large skillet, heat the olive oil over medium heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes, creating the aromatic base for the sauce.
- Add the tomatoes: Incorporate the peeled and chopped fresh tomatoes into the skillet with onions. Season lightly with salt, and cook uncovered for approximately 10 minutes, or until the tomatoes break down and form a slightly thickened sauce.
- Incorporate the red pepper flakes: Stir in the red pepper flakes to add a subtle heat. Adjust the seasoning of the sauce with additional salt and freshly cracked black pepper to taste.
- Toss the bucatini: Add the drained bucatini directly into the skillet with the sauce. Toss the pasta thoroughly to coat it evenly. If the sauce is too thick, gradually add reserved pasta water little by little until the desired consistency is reached.
- Add the cheese: Sprinkle the grated Pecorino Romano over the pasta and gently toss until the cheese melts into the sauce and is evenly distributed, enriching the dish with its salty, tangy flavor.
- Serve: Plate the Bucatini all’Amatriciana immediately. Garnish with additional grated Pecorino and freshly cracked black pepper if desired. Serve hot for an authentic Italian experience.
Notes
- Reserve pasta water to adjust sauce consistency, as its starch helps bind the sauce to the pasta.
- Use fresh, ripe tomatoes for the best flavor; canned tomatoes are an acceptable substitute in off-season.
- Authentic Amatriciana uses guanciale (cured pork cheek), but this recipe focuses on a vegetarian-style version with rich cheese and spicy elements.
- Be careful not to overcook the pasta; al dente provides the best texture for this dish.
- Pecorino Romano is essential for traditional flavor; do not substitute with mild cheeses.
- Adjust red pepper flakes according to your preferred spice tolerance.
