Bucatini Amatriciana Cherry Tomato

Bucatini Amatriciana is that comforting dish I turn to when I want big flavors from simple ingredients. The hearty sauce clings to the hollow pasta, and the savory pork with tangy tomato is pure joy on a plate. Whether for an easy weeknight dinner or sharing with friends at a table full of laughter, this pasta never fails.

Bucatini Amatriciana is my personal shortcut to feeling like I am in a cozy Roman trattoria. I first made it for a last-minute dinner with guests and everyone went back for seconds.

Ingredients

• Bucatini pasta: this tubular spaghetti is both fun and perfect for soaking up sauce try to find an Italian import for best texture
• Guanciale or pancetta: both give a rich savory base if you cannot find guanciale unsmoked bacon is a good substitute choose one with plenty of fat
• Fresh rosemary: adds earthiness and freshness always pick sprigs with bright green needles
• Crushed red pepper: for heat use your favorite kind and add more or less to taste
• San Marzano canned tomatoes: prized for their sweet flavor and low acidity check for the certification stamp on the can
• Freshly cracked black pepper: for a bit of punch freshly ground really makes a difference
• Freshly grated Pecorino Romano: sharp salty and essential buy a wedge and grate it yourself
• Fresh basil: optional but it brings extra aroma and color use the leaves just before serving

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with plenty of water and add a large pinch of salt. Bring to a rolling boil. Add the bucatini and stir occasionally so it does not stick. Cook following the package directions until al dente which usually means the pasta has a slight bite in the center. When done use a measuring cup to scoop out about one cup of the pasta water. Drain the pasta and set aside.

Render the Pork:

Place a large skillet preferably heavy bottomed on medium heat. Scatter the chopped guanciale or pancetta across the pan. Cook slowly letting the fat render and the pieces turn golden but not burnt. This usually takes four to six minutes. If you use bacon make sure it stays juicy not crispy.

Build the Flavor Base:

Add the whole rosemary sprigs and sprinkle in the crushed red pepper directly into the pork fat. Stir gently and let the herbs and pepper fry for about one minute. This step infuses the oil and wakes up the flavors.

Simmer the Sauce:

Carefully pour in the canned tomatoes including their juices. Use a wooden spoon to break up the tomatoes. Let everything bubble together for about five minutes so the flavors meld. Adjust the stove so the sauce remains gentle not splattering everywhere.

Combine the Pasta and Sauce:

Add the cooked bucatini directly to the skillet with the sauce. Toss the noodles so every strand is coated. If the sauce seems too thick add a splash of the reserved pasta water to loosen it. Aim for a silky coating rather than a heavy pool.

Finish and Serve:

Remove the pan from the heat. Sprinkle in most of the grated Pecorino Romano but save a little for topping. Season with plenty of black pepper. Toss again to melt the cheese. Taste to see if it needs a pinch of salt. Scoop the pasta into bowls and garnish with fresh basil if you like and extra cheese for good measure.

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My favorite part of this recipe has to be the way the sauce clings to each strand of bucatini. Pecorino Romano always reminds me of meals with my cousins who loved to argue over who got to sprinkle the most cheese.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of water before microwaving or warming in a pan so the sauce stays silky. If you store the sauce and pasta separately the noodles will hold up better for next day lunches.

Ingredient Substitutions

You can use spaghetti or rigatoni if you cannot find bucatini. Pancetta is a great alternative to guanciale offering a similar richness. Crushed red pepper can be swapped for a pinch of chili flakes or left out if you prefer things mild. Parmigiano Reggiano works in a pinch for the cheese if Pecorino is unavailable.

Serving Suggestions

Serve Bucatini Amatriciana with a crisp green salad or roasted vegetables for a balanced meal. A glass of Italian red wine like Montepulciano pairs perfectly and warm crusty bread is ideal for mopping up extra sauce. Sometimes I scatter a few torn basil leaves across the top or add cracked pepper at the table to keep everyone happy.

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Cultural Note

Amatriciana is a true Roman classic with roots in the town of Amatrice. Traditionally it calls for just a few ingredients and celebrates the savory flavors of central Italy. Mastering this pasta is a delicious way to bring a little piece of Italy to your own kitchen especially on chilly evenings.

Recipe FAQs

→ What is bucatini and can I use other pasta?

Bucatini is a thick spaghetti-like pasta with a hollow center. Spaghetti or linguine can be used if bucatini is unavailable.

→ Can pancetta be substituted for guanciale?

Yes, pancetta or unsmoked bacon makes a good substitute, but guanciale offers a more traditional flavor.

→ How spicy is this dish?

The crushed red pepper gives a gentle heat, but you can adjust the quantity to your preference.

→ What can I use instead of Pecorino Romano?

Parmesan is a good alternative if Pecorino Romano is not available, though the flavor will be milder.

→ Should I reserve pasta water?

Yes, some reserved water helps the sauce cling to the pasta, creating a silkier texture.

→ What toppings work well at serving?

Fresh basil and extra grated cheese are great finishing touches for added aroma and taste.