What is Bucatini?
Bucatini is a long, tubular, straw-like pasta that’s made from durum wheat flour. It’s similar to spaghetti but thicker because it has that hollow center running through it’s entire length. It is a popular pasta in Rome, Italy. It is said to originate from the city of Amatrice. It’s name comes from the Italian word “buco”, which in English translates to “hole.” Can you imagine the labor of love to create the handmade version of this pasta by wrapping individual pieces of dough around a thin rod (known as a ferretto) and rolling it thin? For this recipe the commercially made, store-bought pasta will definitely do. I think you will love this specialty pasta, and the fun change it is from your typical spaghetti. And hopefully you are able to track some down at your local grocer. It is the perfect base to this tomato-y amatriciana sauce!
Bucatini all’Amatriciana Recipe Ingredients
2 Tbsp extra virgin olive oil 6 oz. pancetta or guanciale, diced into tiny cubes (about 1/4-inch) 1 cup finely chopped yellow onion (1 small) 2 tsp minced garlic (2 cloves) 1 (28 oz) can San Marzano tomatoes, finely crushed in a bowl with your hands 1/3 cup dry white wine Salt and freshly ground black pepper 1/4 tsp red pepper flakes, or to taste 16 oz. dry bucatini pasta 3/4 cup finely shredded Pecorino Romano cheese 2 Tbsp minced parsley, for garnish (optional)
How to Make Bucatini Pasta with Amatriciana Sauce
Possible Variations and Substitutes
In the U.S. and other countries outside of Italy it can be hard to track down pancetta or guanciale so if needed you could substitute bacon (just keep in mind it’s definitely not authentic). One other ingredient you may have a hard time finding is actually the bucatini since it’s a specialty pasta. Linguini or spaghetti will work as well. Garden fresh San Marzano tomatoes or even Roma tomatoes would be great here (instead of using canned). Just be sure to peel before using them and you crush them up in a food processor. If using fresh tomatoes you will likely need to add a bit of tomato paste to thicken the sauce since there is no tomato puree included. Red wine can be substituted for white wine in the dish or it can be omitted all together (because it isn’t traditional). I just like the extra hint of flavor it adds to the sauce.
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