Chef Jenn Louis makes this version of pasta all'amatriciana with just a few flavor-packed ingredients. She likes to use traditional guanciale (cured pork jowl), which has a robust pork flavor. The sauce is also delicious with milder pancetta. Plus:  More Italian Recipes 

Jenn Louis
July 2014

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Credit: © Fredrika Stjärne

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook the pancetta over moderate heat, stirring occasionally, until golden brown and the fat is rendered, about 12 minutes. Add the onion and cook until softened, about 8 minutes. Stir in the crushed red pepper and tomatoes, season with salt and black pepper and bring to a boil, then simmer over moderately low heat until the tomato sauce is slightly reduced, about 10 minutes.

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  • Meanwhile, in a large pot of salted boiling water, cook the bucatini until al dente.

  • Drain the bucatini and add it to the skillet. Toss over low heat until coated in the sauce, about 2 minutes. Transfer to bowls, drizzle with olive oil and serve with grated cheese.

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