Weeknight Pasta: Bucatini all’Amatriciana Recipe

  • We all need a roster of super easy pasta dishes to whip up any night of the week. This bucatini all’amatriciana recipe is one of my favorites because it is a welcome departure from spaghetti and meatballs and is a total snap to make. In just three steps you can have the pancetta cooked, a thick sauce made, and a piping hot plate of pasta on the table. For extra heat add some crushed red pepper. Otherwise, omit it and keep it simple. To round out your meal serve up a crispy salad on the side, and dinner is ready in under half an hour!

    Bucatini all'Amatriciana

    Forget boring spaghetti & whip this bucatini up any night of the week!

    Prep Time:
    Cook time:
    Servings: 4


    • bucatini (substitute linguini if you can't find it): 1 pound
    • pancetta, finely diced: 5 ounces
    • yellow onion, finely diced: ½ an onion
    • garlic cloves, finely diced: 2
    • crushed tomatoes with juices: 28 ounces
    • kosher salt: 1 teaspoon
    • freshly cracked black pepper: 1 teaspoon


    Step 1: Bring a large pot of salted water to a boil and cook pasta according to package directions.

    Step 2: In a large skillet warm the olive oil over medium heat. Add the pancetta and saute until crispy, about 5 minutes. Remove from the pan with a slotted spoon and place on a plate covered with a paper towel.

    Step 3: Add the onion and cook until translucent, about 6 minutes. Add the garlic and red pepper and saute for 30 seconds.

    Step 4: Pour in the tomatoes with their juices and add the salt and pepper. Add the reserved pancetta back to the pan. Simmer over medium-low heat until sauce is thickened slightly, about 10 minutes. Toss with fresh pasta and serve.

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