Home
Recipes
Bucatini all'Amatriciana

Amatriciana spaghetti dish in a pan with tomato sauce

Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2kg tomatoes - cherry, plum or ordinary - roughly chopped; 250g smoked bacon cut into strips, or cubetti di pancetta; 2 small red chillies; 500g bucatini; 200g pecorino grated

John Torode

Save recipe

Serves 5 - 6

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.20 ratingsRate

loading...

A simple southern Italian dish, this Amatriciana pasta recipe is made with just five ingredients. It's worth using the best tomatoes and bacon you can find for this recipe

Freezable (Sauce can be frozen)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Orange polenta cake

A star rating of 4.6 out of 5.154 ratings

Ingredients

Nutrition

Units:

MetricUS

2kg tomatoes

- cherry, plum or ordinary - roughly chopped
250g smoked bacon

cut into strips, or cubetti di pancetta
2 small red chillies
500g bucatini
200g pecorino

grated

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal747
fat28g
saturates13g
carbs86g
sugars15g
fibre7g
protein40g
salt3.47g

Method

step 1

Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.
step 2

Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat – the fat will slowly melt and the bacon will cook. Add the whole chillies (don’t worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
step 3

Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.

RECIPE TIPS

SEASONING

The salty pecorino cheese and smoked meat should mean there is no need to add extra salt. The chilli will add heat, so you may not need pepper.

Recipe from Good Food magazine, September 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.20 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now