Bucatini Amatriciana

Name: Bucatini Amatriciana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tbsp Extra Virgin Olive Oil; 4 oz Pancetta (diced into small cubes; or use guanciale ); 1 tsp Red Pepper Flakes (use less based on spice preference); 1 tbsp Tomato Paste; 3 cloves Garlic (minced); 1/3 cup White Wine (dry); 28 oz Whole Peeled Tomatoes (crushed by hand or with a potato masher); 1/4 cup Parmigiano-Reggiano (freshly grated; Pecorino Romano is traditional but use what you prefer; additional to serve); 1 lb Bucatini (you can also use another long pasta shape of choice); Salt & Pepper (to taste); Fresh Basil (optional to serve)

7 steps

Prep:10minCook:20min

A delicious and easy to make tomato-based pasta sauce with some spice!

Updated at: Mon, 09 Dec 2024 07:05:40 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories639.8 kcal (32%)

Total Fat15.8 g (23%)

Carbs96.2 g (37%)

Sugars8.5 g (9%)

Protein23.3 g (47%)

Sodium727.2 mg (36%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspextra virgin olive oil

4 ozPancetta

diced into small cubes, or use guanciale

1 tspRed Pepper Flakes

use less based on spice preference

1 Tbsptomato paste

28 ozwhole peeled tomatoes

crushed by hand or with a potato masher

¼ cupParmigiano-Reggiano

freshly grated, Pecorino Romano is traditional but use what you prefer, additional to serve

1 lbBucatini

you can also use another long pasta shape of choice

Instructions

Step 1

Heat olive oil in a large high-rimmed sauté pan over medium-high heat. Add diced pancetta and red pepper flakes. Cook for about 3 minutes, stirring often.

Step 2

Add the tomato paste, stir to combine, and cook for 2 minutes. Add the minced garlic and cook, stirring often, for another minute.

Step 3

Pour in the white wine to deglaze the pan. Scrape up any brown bits on the bottom of the pan with a wooden spoon. Cook for about 3 minutes or until most of the wine is absorbed.

Step 4

Add the crushed tomatoes and season to taste with salt and pepper. Bring to a simmer and cook while you make the pasta.

Step 5

In a large pot, cook the pasta about 1 minute less than package instructions in boiling salted water. Use tongs to directly transfer over the cooked pasta to the sauce. It's okay if some of the pasta water comes with it. Stir rapidly to coat the pasta with sauce. Add another few splashes of pasta water as needed to thin out the sauce combine everything well.

Step 6

Turn off the heat and add the freshly grated cheese. Season to taste with salt and pepper as needed.

Step 7

Serve immediately with additional cheese and fresh basil as desired.

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