Bucatini With Amatriciana Sauce

Bucatini With Amatriciana Sauce



  1. Bring 4 quarts of water to a boil. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Drain and cover until ready to use.

  2. Meanwhile in a large sauté pan heat the olive oil over medium high heat. Add the onion and sauté until translucent, about 5-6 minutes.

  3. Add pancetta to the pan and cook until golden, about 6-7 minutes. Add the garlic and cook for an additional minute.

  4. Add white wine and bruschetta. Cook until wine reduces by half, about 4-5 minutes.

  5. Add tomatoes and sea salt and stir to combine. Reduce heat to medium low, cover pot, and simmer for 20-30 minutes.

  6. Finish sauce with parmesan cheese. Add bucatini to the sauté pan and toss to coat. Continue to cook an additional 1-2 minutes to ensure pasta is warmed through.

  7. Serve with fresh parsley and a sprinkle parmesan.

Recipe Note:

 Amatriciana sauce is traditionally made with guanciale (pork jowl), however we use pancetta as an easy to find replacement. If you can find guanciale locally, try this recipe with guanciale instead!


Part of what makes Italian food so great is the focus on high quality, simple ingredients. Therefore we recommend using San Marzano canned tomatoes for your tomato sauces. 



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