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Introduction
This is, at the moment, Coco's favourite pasta sauce. She has always liked it, even when she was very young and I used to make it a little less hot. You can do the same, adapting it slightly to please your Coco. This is my original recipe revisited by Coco (less wine, more onion), who now makes the sauce totally by herself and serves it with penne, simply because penne are her favourite pasta shape. But bucatini (spaghetti-like tubes) are the traditional shape for Amatriciana and usually all children love them because they are fun to suck up.
This is, at the moment, Coco's favourite pasta sauce. She has always liked it, even when she was very young and I used to make it a little less hot. You can do the same, adapting it slightly to please your Coco. This is my original recipe revisited by Coco (less wine, more onion), who now makes the sauce totally by herself and serves it with penne, simply because penne are her favourite pasta shape. But bucatini (spaghetti-like tubes) are the traditional shape for Amatriciana and usually all children love them because they are fun to suck up.
Ingredients
Serves: 4-5
MetricCups
- 1 teaspoon olive oil
- 350 grams pancetta cubes (unsmoked)
- 1 onion (finely chopped)
- 1 clove garlic (finely chopped)
- 1 dried chilli (seeded and finely chopped)
- 100 millilitres red wine
- 1 tin chopped tomatoes (450g)
- 400 grams bucatini
- 6 tablespoons mature pecorino (grated)
- sea salt (to taste)
- freshly ground pepper (to taste)
- parmigiano reggiano cheese (grated to serve)
- 1 teaspoon olive oil
- 12⅜ ounces pancetta cubes (unsmoked)
- 1 onion (finely chopped)
- 1 clove garlic (finely chopped)
- 1 dried chile (seeded and finely chopped)
- 4 fluid ounces red wine
- 1 tin diced tomatoes (450g)
- 14⅛ ounces bucatini
- 6 tablespoons mature pecorino (grated)
- sea salt (to taste)
- freshly ground pepper (to taste)
- parmigiano reggiano cheese (grated to serve)
Method
Bucatini All'amatriciana (Bucatini With Spicy Tomato and Pancetta Sauce) is a community recipe submitted by Team Cupcake and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Heat the oil in a frying pan large enough to contain the cooked pasta later and, when hot, throw in the pancetta and fry until crisp. Remove it to a plate with a fish slice.
- Now add the onion to the pan, season with a pinch of salt and saute for 7-8 minutes, until soft. Add the garlic and chilli and cook for a further minute, stirring frequently. Splash with the wine and let it bubble away to reduce by half. Pour in the chopped tomatoes and cook on moderate heat for about 20-25 minutes.
- Taste - your Coco's job - and add more salt if necessary and black pepper if you want, although the sauce is already quite hot due to the chilli.
- Cook the bucatini in plenty of salted water as usual.
- Drain thoroughly, giving the colander a few sharp shakes so that the water strapped in the holes of the bucatini comes out.
- Slide the pasta into the frying pan, add the pancetta, and shower with percorino. Stir-fry for about 2 minutes, turning the bucatini over and over with 2 forks.
- Serve straight from the pan, with Parmesan handed round.
- Heat the oil in a frying pan large enough to contain the cooked pasta later and, when hot, throw in the pancetta and fry until crisp. Remove it to a plate with a fish slice.
- Now add the onion to the pan, season with a pinch of salt and saute for 7-8 minutes, until soft. Add the garlic and chilli and cook for a further minute, stirring frequently. Splash with the wine and let it bubble away to reduce by half. Pour in the diced tomatoes and cook on moderate heat for about 20-25 minutes.
- Taste - your Coco's job - and add more salt if necessary and black pepper if you want, although the sauce is already quite hot due to the chilli.
- Cook the bucatini in plenty of salted water as usual.
- Drain thoroughly, giving the colander a few sharp shakes so that the water strapped in the holes of the bucatini comes out.
- Slide the pasta into the frying pan, add the pancetta, and shower with percorino. Stir-fry for about 2 minutes, turning the bucatini over and over with 2 forks.
- Serve straight from the pan, with Parmesan handed round.
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What 2 Others have said
- Posted by carl3684 on 8th February 2017
Nigella always comes out first - great recipe, truly great flavour, this sauce works well with our favourite rigatoni and also conchiglie when the tubes are running low!
- Posted by Kltay23 on 22nd March 2013
Made this tonight and it was yummy. The pasta works well with the sauce, which is full of flavour. Will definitely be making again.
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