Bucatini all'Amatriciana is a traditional Italian pasta dish, originating from the town of Amatrice . It is usually made from just four ingredients - Guanciale (port cheek or jowl), chilli, San Marzano tomatoes and pecorino.
Although it seems that Guanciale is available at some supermarkets, I decided to use the more readily available pancetta. I have also added finely diced onion and garlic, and a splash of red wine vinegar to lift the flavour.
The sauce is usually mixed with bucatini pasta - which is like a thick spaghetti with a hole running through the middle. It's a great pasta for capturing sauce, although spaghetti is a good alternative.
Bucatini all'Amatriciana is so quick and simple to throw together, only has a limited number of ingredients, yet despite this, it really packs a punch in terms of flavour.
Serves 3-4
2 tablespoons of olive oil
150g pancetta cubes (or bacon lardons)
1 white onion
2 cloves of garlic
½ - 1 teaspoon of chilli flakes
½ tablespoon pf dried oregano (optional)
1 x 400g can of San Marzano tomatoes OR whole plum tomatoes
1 tablespoon of red wine vinegar
250g bucatini (or spaghetti)
Pecorino (or parmesan).
Watch me make it
- Peel and finely dice the onion.
- Heat the olive oil in a lidded sauté pan or large saucepan.
- Add the pancetta and sauté until it starts to turn crispy.
- Add the onion and sauté for a few more minutes until the pancetta is golden and the onion is soft.
- Crush or finely grate the garlic and stir it into the pancetta and onion mix, along with the chilli flakes and oregano (if using). Cook for a further 1-2 minutes, being careful not to let the garlic burn.
- Pour in the tomatoes and break them up with the back of a spoon. Season well.
- Bring the tomato sauce to the boil then cover, lower the heat and simmer for 15-20 minutes.
- Cook the pasta according to the pack instructions (so that it is ready at the same time as the sauce).
- When the sauce is almost ready, stir in the red wine vinegar.
- Drain the pasta and add it to the sauce. Mix well to combine.
- Serve with the pecorino and a green, side salad.
