Bucatini Amatriciana (Ready in 30 Minutes!)
Updated Nov 09, 2025, Published on Apr 11, 2023
This post may contain affiliate links. Please read our disclosure policy.
I love an easy pasta recipe and this Bucatini Amatriciana is no exception!
Amatriciana is a flavorful and somewhat spicy traditional Italian pasta sauce that originated in the town of Amatrice, which is located in the central region of Lazio. The sauce is made with tomatoes, onions (in some versions), guanciale (cured pork jowl), red pepper flakes, and pecorino romano cheese. The sauce is typically served over spaghetti or bucatini pasta and topped with grated pecorino romano cheese.
My version of Amatriciana has a few modifications on the "traditional" recipe based on my preferences and availability of ingredients in the United States.
Amatriciana Recipe Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 4 oz Pancetta you can also use guanciale - guanciale is traditional in this recipe, but can be difficult to find so I went with pancetta.
- 1 tsp Red Pepper Flakes - I love spice so I used a lot of red pepper flakes. Feel free to add less if you're sensitive to spice!
- 1 tbsp Tomato Paste
- 3 cloves Garlic
- 1/3 cup White Wine - I like using a dry white wine such as Sauvignon Blanc or Pinot Grigio. You don’t need anything fancy, but I like using a wine that I would actually drink!
- 28 oz Whole Peeled Tomatoes crushed by hand or with a potato masher
- 1/4 cup Parmigiano-Reggiano - freshly grated is best! I used my Microplane Grater. This recipe traditionally uses Pecorino Romano, but I prefer the taste of Parmigiano-Reggiano. Use whichever you prefer.
- 1 lb Bucatini you can also use another long pasta shape of choice, but I love the texture of bucatini with this sauce.
- Salt & Pepper
- Fresh Basil - optional, but I thought the basil added a nice fresh element.
Recipe Instructions
- 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.
- Add the tomato paste, stir to combine, and cook for 2 minutes. Add the minced garlic and cook, stirring often, for another minute.
- 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.
- Add the crushed tomatoes and season to taste with salt and pepper. Bring to a simmer and cook while you make the pasta.
- 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.
- Turn off the heat and add the freshly grated cheese. Season to taste with salt and pepper as needed.
- Serve immediately with additional cheese and fresh basil as desired.
Bucatini Amatriciana
A delicious and easy to make tomato-based pasta sauce with some spice!
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 4 oz Pancetta, diced into small cubes; or use guanciale
- 1 teaspoon Red Pepper Flakes, use less based on spice preference
- 1 tablespoon Tomato Paste
- 3 cloves Garlic, minced
- 1/3 cup White Wine, dry
- 28 oz San Marzano 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
- Kosher Salt & Black Pepper, to taste
- Fresh Basil, optional to serve
Instructions
- 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.
- Add the tomato paste, stir to combine, and cook for 2 minutes. Add the minced garlic and cook, stirring often, for another minute.
- 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.
- Add the crushed tomatoes and season to taste with salt and pepper. Bring to a simmer and cook while you make the pasta.
- 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.
- Turn off the heat and add the freshly grated cheese. Season to taste with salt and pepper as needed.
- Serve immediately with additional cheese and fresh basil as desired.
Video
@carolbeecooks Raise your hand if you like spicy pasta! If you do, then I think you will LOVE this bucatini amatriciana 🍝 Who wants the recipe? #pasta #spicypasta #amatriciana #bucatini #pastatiktok
♬ original sound - Carolyn | Easy Recipes
Nutrition
Calories: 653kcal, Carbohydrates: 95g, Protein: 23g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 23mg, Sodium: 620mg, Potassium: 761mg, Fiber: 6g, Sugar: 9g, Vitamin A: 501IU, Vitamin C: 20mg, Calcium: 170mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
