Nonna's Bucatini Amatriciana
Nonna's Bucatini Amatriciana
Ingredients
- 2 tablespoons olive oil
- 6 ounces guanciale, diced
- 1 yellow onion, diced
- 24 ounces tomato sauce, from a jar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1 pound bucatini pasta
- 1/2 cup Pecorino Romano cheese, grated, for serving
Instructions
- 1
Heat the olive oil in a large pan or Dutch oven over medium heat. Once the oil is hot, add the diced guanciale. Cook, stirring occasionally, until the guanciale is slightly rendered and cooked through, about 8-10 minutes. The guanciale should be crispy but not burnt.
⏱️ 10 min
- 2
Add the diced yellow onion to the pan with the guanciale. Continue cooking, stirring occasionally, until the onions are golden brown and softened, about 7-10 minutes.
⏱️ 10 min
- 3
Pour the jarred tomato sauce into the pan with the cooked guanciale and onions. Add the salt and red pepper flakes. Stir the sauce well to combine all ingredients.
⏱️ 2 min
- 4
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for approximately 45 minutes, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking.
⏱️ 45 min
- 5
While the sauce is simmering, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min
- 6
Add the bucatini pasta to the salted boiling water. Cook according to package directions until it is al dente (firm to the bite).
⏱️ 8 min - 7
Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then strain the pasta using a colander.
⏱️ 1 min
- 8
Return the strained pasta to the pot (off the heat). Pour the prepared Amatriciana sauce over the pasta in the pot. Mix the pasta and sauce thoroughly until the pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
⏱️ 2 min
- 9
Serve the Bucatini Amatriciana immediately in bowls. Drizzle with a little extra olive oil, if desired, and sprinkle generously with grated Pecorino Romano cheese. Buon appetito!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Nonna's Bucatini Amatriciana
- 2 tablespoons olive oil
- 6 ounces guanciale, diced
- 1 yellow onion, diced
- 24 ounces tomato sauce, from a jar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1 pound bucatini pasta
- 1/2 cup Pecorino Romano cheese, grated, for serving
Instructions
- 1
Heat the olive oil in a large pan or Dutch oven over medium heat. Once the oil is hot, add the diced guanciale. Cook, stirring occasionally, until the guanciale is slightly rendered and cooked through, about 8-10 minutes. The guanciale should be crispy but not burnt.
⏱️ 10 min - 2
Add the diced yellow onion to the pan with the guanciale. Continue cooking, stirring occasionally, until the onions are golden brown and softened, about 7-10 minutes.
⏱️ 10 min - 3
Pour the jarred tomato sauce into the pan with the cooked guanciale and onions. Add the salt and red pepper flakes. Stir the sauce well to combine all ingredients.
⏱️ 2 min - 4
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for approximately 45 minutes, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking.
⏱️ 45 min - 5
While the sauce is simmering, bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min - 6
Add the bucatini pasta to the salted boiling water. Cook according to package directions until it is al dente (firm to the bite).
⏱️ 8 min - 7
Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then strain the pasta using a colander.
⏱️ 1 min - 8
Return the strained pasta to the pot (off the heat). Pour the prepared Amatriciana sauce over the pasta in the pot. Mix the pasta and sauce thoroughly until the pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
⏱️ 2 min - 9
Serve the Bucatini Amatriciana immediately in bowls. Drizzle with a little extra olive oil, if desired, and sprinkle generously with grated Pecorino Romano cheese. Buon appetito!
⏱️ 2 min