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Cheese

Bucatini all’Amatriciana

Thicker than spaghetti with a nifty hollow center, bucatini is the perfect pasta to soak up every bit of this classic Roman tomato sauce.

Serves 4
Ready in 30 mins
Prep time 4 mins
Cooking time 26 mins
575 calories per serving

Ingredients

> 4 oz diced pancetta or bacon
> 1/2 tsp crushed red pepper
> 1 (28 oz) can crushed peeled tomatoes
> 1 lb De Cecco Bucatini  no. 15
> 1/4 cup grated pecorino cheese

Steps

1
Heat a 12-inch skillet greased with olive oil on medium. Add the pancetta and cook 4 min., until crisp and golden, stirring often.
2
Stir in the crushed red pepper.
3
Stir in the tomatoes. Reduce heat to low and cook 15–20 min., until sauce thickens, stirring occasionally. Season with salt and pepper to taste.
4
Meanwhile, heat a large pot of salted water to a boil on high. Add the bucatini, stirring occasionally. Cook 9 min. for al dente. Drain well.
5
Add pasta to skillet and toss vigorously with tongs to coat. Cook 2 min. on medium, until pasta is evenly coated. Add the pecorino and stir well. Serve immediately.

Comments

Recipe provided by De Cecco Pasta

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