Pasta Amatriciana


prep 0:30       total 1:00


4 servings



2 lbs. Roma or
San Marzano tomatoes *
2 oz. pancetta **
1 tbsp. butter
1 sm. yellow onion, finely chopped
1 lb. bucatini
Salt and pepper, to taste
Crushed red pepper flakes (optional)


Place tomatoes in a large pan and cover with water. Bring water to a boil; drain water and let cool. When cooled, peel and slice tomatoes and set aside.

Heat butter in large skillet; add onion and brown. Add pancetta and cook until edges start to curl, about 5 minutes. Add the tomatoes, salt, pepper and red pepper flakes. Allow sauce to simmer over low heat.

Meanwhile, prepare the bucatini according to package directions. When the pasta is ready, the sauce should also be ready.

Author's Comments

* Roma and San Marzano tomatoes are the best for traditional Italian sauces.<br />
** Pancetta is the Italian version of bacon.

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1 Recipe Reviews


ryansnyder reviewed Pasta Amatriciana on September 26, 2004

The simplicity of this dish is what makes it so delicious. You can taste each specific ingredient. Nice!