Bucatini with a Spicy Tomato Sauce

Bucatini all’Amatriciana

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This dish is named after the small town of Amatrice, about 100 miles northwest of Rome, though most people think of it as a classic Roman dish. In Rome it acquired onions and sometimes olive oil, and it is usually made with guanciale (cured pork jowl) rather than pancetta. In the following recipe I use onions, as in Rome; butter, because I like the creaminess it gives the dish; and pancetta, because guanciale is too difficult to find in the States. It’s a sauce I will never tire of; just th