Bucatini all’Amatriciana

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • ¼ lb. pancetta, cut into ¼” pieces
  • 1 medium onion, peeled and finely diced
  • 1 can (35 oz.) Italian plum tomatoes, broken up by hand
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 tsp. red pepper flakes
  • 1 lb. bucatini pasta, cooked
  • ¼ cup grated Pecorino Romano cheese


  • In a large skillet, heat the oil over medium heat. Add the pancetta and cook until crispy. Add the onion, and sauté 5 minutes until soft. Add the tomatoes and cook until the sauce thickens, about 10 minutes. Add the salt, pepper, and red pepper flakes and stir to combine.
  • Place pasta in a warm serving bowl, add the sauce, and toss well. Sprinkle with the cheese.