Bucatini Amatrice Style

Amatrice, a small town north of Rome, gives its name to this favorite Roman pasta combination made with bucatini, a thin spaghetti with a hole through the middle looking like a drinking straw.  If you have a problem finding Bucatini pasta you can go with perciatelle, a plumper variety that also has a hole down the middle.

Bucatini Amatrice Style

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Makes 4 servings

IngredientsPasta Bucatini Amatrice

  • ¼ lb. sliced pancetta or bacon
  • Olive oil
  • 1 medium-size onion, finely chopped
  • ½ teaspoon crushed dried hot red chile
  • 1 clove garlic, minced or pressed
  • 1 can (14 ½ oz.) Italian-style tomatoes
  • ⅓ cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • ½ lb. bucatini, perciatelle, or spaghetti
  • Salted water
  • Salt (optional)
  • Grated Parmesan cheese


  1. Cut pancetta or bacon into ½ by 1 inch strips.
  2. In a wide frying pan over medium heat, cook pancetta, stirring frequently, until crisp and lightly browned; remove with a slotted spoon and set aside.
  3. Measure fat in pan and add enough oil to make a total of ¼ cup.
  4. Add to pan, onion and chile and cook, stirring often, until onion is soft.
  5. Mix in garlic, tomatoes (break up with a spoon) and their liquid, wine, and parsley.  Adjust heat so mixture boils gently; cook, uncovered, stirring occasionally, until sauce is slightly thickened (10 to 15 minutes).
  6. Cook bucantini in a large kettle of boiling salted water according to package directions until al dente.
  7. Drain well and place on a warm platter.
  8. Mix pancetta into sauce, taste and add salt, if needed.
  9. Spoon sauce over bucatini.
  10. Serve with parmesan cheese.
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Posted in Amatrice Style, Bucatini, Italian Tagged with: ,

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