Bucatini all’ Amatriciana‏

Bucatini all’ Amatriciana‏

Holiday season is just around the corner.

Holiday festivities require weeks of preparation. There’s the Christmas shopping, the decorating, the company parties, the bazaars. It’s a hectic but fun end to the year, a season when people have less time than usual to devote to the kitchen.

To help all you holiday movers and shakers, Ren prepared one of her favorite 30-minute meals. She makes this on occasion when she’s pressed for time and needs to whip up something in a flash.

In the spirit of Jamie Oliver and Rachel Ray, here’s an exceedingly delicious recipe for bucatini all’ amatriciana that’s a cinch to make. Enjoy! 🙂

Can you tell by looking at ths picture that it’s bucatini, and not spaghetti? Looks thicker than spaghetti right?
Bucatini all'Amatriciana‏‏‏

Not sure how much of the sauce actually seeps into the bucatini, but the texture of the pasta was noticeably different from spaghetti. It was chewier and had more give, like Japanese udon. I liked it.
Bucatini all'Amatriciana‏‏‏

Holey moley, it’s bucatini!
Bucatini all'Amatriciana‏‏‏


  • 200 g bacon, diced
  • 1 small red onion, sliced
  • 5 garlic cloves, sliced
  • 1/2 tsp crushed red pepper
  • 1 (400 g) can, whole tomatoes
  • 1 Tbsp Sriracha, or to taste
  • Large pinch of brown sugar
  • 250 g or half-pound bucatini
  • 1 bunch basil leaves, torn
  • 1/4 cup grated Parmesan cheese, plus extra to serve
  • Sea salt, to taste


  1. In large saucepan, fry diced bacon over medium high heat until crisp. Drain all but around 1/4 cup bacon fat from pan, pushing bacon to one side.
  2. Add garlic and crushed red pepper and cook until fragrant. Add onions and saute until softened. Pour tomatoes with juice, then crush with potato masher. Add Sriracha and brown sugar. Stir and allow to simmer on low heat while cooking pasta.
  3. Cook pasta in large pot of boiling salted water until al dente. Drain pasta, reserving about 1/4 cup of pasta water. Add both into sauce.
  4. Stir in parmesan cheese and torn basil leaves, tossing pasta until fully coated with sauce. Taste and adjust seasoning with sea salt. Transfer to individual pasta bowls and serve with more Parmesan cheese.


That sugo all’Amatriciana is a traditional Italian pasta sauce traditionally made with guanciale (dried pork cheek), pecorino cheese and tomato?

Originating from the town of Amatrice, Italy (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine.

Original Source

JB is one half of Will Fly for Food and its chief itinerary maker.  He’s the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don’t listen to him.

There are 5 comments for this article
  1. JB Macatulad at 7:10 am

    Sriracha is an Asian hot sauce, Vietnamese I think. Maanghang at masarap! Try Googling Sriracha so you can see what the bottle looks like.

  2. Misha at 9:08 pm

    Hi there, I like your recipe and would be perfect for my upcoming article! I’ll be writing featured authentic Italian piece which will feature 10 to 15 recipes. Would you like to be on it?

    If so, please send me an email. Thanks!


  3. Misha at 9:09 pm

    Btw, Siracha is a chilli pepper sauce originated from Southern California. It was originally made to accompany Pho (a Vietnamese noodle soup) but now it’s so popular to the point where you can put this in any other dishes. Can’t live without it!

  4. JB Macatulad at 9:17 pm

    Thanks Misha! Just sent you an email. 🙂

    I’m personally more a Tabasco Habanero guy but Renee loves Sriracha. She puts it on almost everything as well!

  5. JB Macatulad at 6:00 pm

    Salvatore, Misha’s comment is over 2 years old. I doubt she’ll see or even care about your response.

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