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
Scale
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.
