Bucatini Amatriciana


Chef Hugh Acheson’s amatriciana sauce strikes the perfect balance of porky (from the pancetta) and spicy.

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  • Total Time:
  • Servings: 4

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Ingredients

  • 5 ounces pancetta, finely chopped

  • 1 small white onion, finely chopped

  • 1 tablespoon chopped marjoram

  • 1/2 teaspoon crushed red pepper

  • 1 medium carrot, grated

  • One 28-ounce can whole plum tomatoes in juice, coarsely pureed

  • Kosher salt

  • 1 pound bucatini

  • 1 tablespoon unsalted butter


How to make this recipe

  1. In a medium saucepan, cook the pancetta over moderate heat until browned and crisp, about 6 minutes. Add the onion, 
marjoram and crushed red pepper and cook until the onion is softened, about 8 minutes. Add the carrot and tomatoes, season with salt and simmer over moderately low heat, stirring occasionally, until the sauce has thickened, about 40 minutes.


  2. Meanwhile in a large pot of salted boiling water, cook the bucatini until al dente. Drain and transfer back to the pot. Stir 
the butter into the tomato sauce and 
add to the bucatini. Toss to coat, season with salt and serve.


Contributed By Photo © Abby Hocking Published March 2017





1102618 recipes/bucatini-amatriciana 2017-02-14T13:46:18+00:00 Hugh Acheson march-2017,bucatini,pancetta,hugh acheson,recipe recipes,bucatini-amatriciana 1102618
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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: JohnStevens1

Review Body: In my honest opinion, the recipe and final outlooks looks rather simple and vague.

Date Published: 2017-05-01

Author Name: mingascent2003

Review Body: Simple ingredients play real magic! This recipe is easy to make and memorize. Take it anywhere with you to impress.

Review Rating: 5

Date Published: 2017-05-22

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