Bucatini Amatriciana

Name: Bucatini Amatriciana
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 (28 ounce) can San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt; 2 tablespoons olive oil; 6 ounces guanciale; 1 tablespoon red pepper flakes; 1 (16 ounce) package bucatini pasta; Pecorino cheese

Would You Cook This Again?

Serves:

4 people

Prep Time:

10 minutes

Cook Time:

15 minutes

This classic red sauce is a traditional Italian pasta sauce with six ingredients. Quality ingredients really shine in this simple, but flavorful sauce. Finishing the partially-cooked pasta in the sauce ensures a good cling for the pasta and a flavorful finished dish.

Ingredients

Copy Ingredients

1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
2 tablespoons olive oil
6 ounces guanciale, cut into 1/4 inch cubes, can substitute with pancetta
1 tablespoon red pepper flakes
1 (16 ounce) package bucatini pasta, or can use spaghetti
Pecorino cheese, grated, or Parmesan

Instructions

Bring a large pot of water to boil over high heat and add 1/2 cup of salt (pasta water should taste salty).
Pour the tomatoes into a colander over a bowl to drain and reserve the juice. Using your hands, crush the tomatoes into small bits.
Set a large skillet over medium heat and add the oil and guanciale. Saute gently until the guanciale renders some of its fat and begins to crisp; about 5 minutes. Remove from the pan with a slotted spoon and transfer to a plate or bowl and set aside.
To the pan with the fat, add the pepper flakes and let them bloom for a few seconds, then add the tomatoes, reduce heat and simmer.
Add the pasta to the boiling water and boil for 4 minutes until pasta is about halfway cooked. Strain and reserve 2 cups of the pasta water.
Add the pasta to the skillet and toss with the tomatoes. Turn the heat to high and add 1/2 of a cup of the reserved tomato juice and 1 cup of the reserved pasta water. The sauce will appear thin, boil vigorously to thicken. Continue cooking for 5 minutes over high heat, tossing occasionally to absorb the liquid. The sauce will thicken as the liquid evaporates and is absorbed by the pasta.
Near the end of the cooking, add the cooked guanciale to the pasta. The pasta is ready when it has a subtle toothsome bite (al dente). If you need to continue cooking after the 5 minutes, add 1/4 cup of the reserved pasta water.
Serve immediately with plenty of grated pecorino cheese.

Get Inspiration and More from Tuttorosso

Bucatini Amatriciana

Ingredients

Instructions

Related Recipes

Reviews