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Amatriciana sauce to die for

Bucatini all’Amatriciana

Serves 4-6 The original recipe calls for bucatini, a long, thickish, hollow pasta. Rigatoni is also frequently used.
Course Main Course, Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 150 grams Guanciale finely cubed (or cut into thin, half inch long strips)
  • One peperoncino minced, red chili pepper
  • One medium onion thinly sliced
  • 500 grams Bucatini 1 pound
  • 500 grams Fresh or canned peeled tomatoes 1 pound
  • 75 grams Pecorino Romano cheese grated (optional), a handful


  • Cook the guanciale in a heavy-weight frying pan over a very low flame until the guanciale starts to become golden and crispy.
  • Add the sliced onion and minced red pepper and cook until the onion is soft and translucent.
    Guanciale and onions for amatriciana sauce
  • Add the tomatoes and cook over medium heat until the sauce thickens.
    Amatriciana sauce
  • While the sauce is cooking put the pasta into boiling, salted water and cook until al dente or according to package instructions.
  • Once the pasta is cooked, drain and add to your pasta sauce.
  • Toss well and serve with grated Pecorino Romano cheese.
    Amatriciana sauce