Bucatini All'Amatriciana Recipe

Bucatini pasta: A thick, spaghetti-like pasta with a hole running through the center, perfect for holding the sauce.

Guanciale: Italian cured meat made from pork cheek, known for its rich, smoky flavor. Can be substituted with pancetta.

Tomato passata: Pureed tomatoes that provide a smooth and tangy base for the sauce.

Red chili: Adds a subtle kick of heat to the dish. Deseeded and chopped for a milder flavor.

Pecorino romano cheese: A salty, hard cheese made from sheep's milk, grated to add a creamy finish to the dish.

Olive oil: Used to cook the guanciale and add a rich, fruity flavor to the sauce.

Salt: Enhances the overall flavor of the dish. Added to taste.

Black pepper: Adds a touch of heat and depth to the dish. Added to taste.

When cooking bucatini, ensure the water is at a rolling boil before adding the pasta. This helps prevent the pasta from sticking together. For the guanciale, make sure to cook it until it's crispy to release its rich, savory flavor. When adding the tomato passata, let it simmer to deepen the sauce's flavor. Finally, always toss the pasta in the sauce for a minute or two to allow it to absorb the flavors fully.

• bucatini pasta - Substitute with spaghetti: Spaghetti has a similar shape and texture, making it a good alternative if bucatini is unavailable.

• diced guanciale - Substitute with diced pancetta: Pancetta is a close relative of guanciale and provides a similar rich, porky flavor.

• diced guanciale - Substitute with bacon: Bacon can be used if neither guanciale nor pancetta is available, though it will add a smokier flavor.

• tomato passata - Substitute with crushed tomatoes: Crushed tomatoes can be used to achieve a similar consistency and flavor in the sauce.

• tomato passata - Substitute with tomato puree: Tomato puree can also be used, though it may need to be cooked down slightly to achieve the right thickness.

• red chili - Substitute with red pepper flakes: Red pepper flakes can provide the same level of heat and are often more readily available.

• red chili - Substitute with cayenne pepper: A small amount of cayenne pepper can be used to add heat if fresh chili is not available.

• pecorino romano cheese - Substitute with parmesan cheese: Parmesan is a good alternative that provides a similar salty and nutty flavor.

• pecorino romano cheese - Substitute with grana padano: Grana Padano is another hard cheese that can mimic the texture and flavor of Pecorino Romano.

• olive oil - Substitute with canola oil: Canola oil can be used in a pinch, though it lacks the distinct flavor of olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is a neutral oil that can be used as a substitute for olive oil in cooking.

• salt - Substitute with kosher salt: Kosher salt can be used as a direct substitute for table salt, often preferred by chefs for its texture.

• black pepper - Substitute with white pepper: White pepper can be used if you want a milder pepper flavor without the black specks.

• Allow the bucatini to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the bucatini all'amatriciana to an airtight container. Make sure the container is large enough to avoid squishing the pasta.
• Store the container in the refrigerator for up to 3-4 days. The flavors will meld together, making it even more delicious.
• For freezing, portion the pasta into individual servings. This makes it easier to reheat only what you need.
• Place each portion in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date. This helps you keep track of how long the bucatini has been stored.
• When ready to eat, thaw the pasta in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the bucatini all'amatriciana in a skillet over medium heat. Add a splash of olive oil or a bit of water to loosen the sauce.
• Stir occasionally until the pasta is heated through. This helps to evenly distribute the heat and revive the flavors.
• Serve with a fresh sprinkle of pecorino romano cheese on top. This adds a burst of flavor and a touch of elegance.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover bucatini all'amatriciana to the skillet.
  3. Stir occasionally to ensure even heating, adding a tablespoon of water or tomato passata if the pasta looks dry.
  4. Cook for about 5-7 minutes until the pasta is heated through.
  5. Serve immediately with a sprinkle of fresh pecorino romano cheese on top.

• Microwave Method:

  1. Place the leftover bucatini all'amatriciana in a microwave-safe dish.
  2. Add a splash of water or tomato passata to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.
  6. Top with freshly grated pecorino romano cheese before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bucatini all'amatriciana in an oven-safe dish.
  3. Add a splash of water or tomato passata to prevent the pasta from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the pasta is heated through.
  6. Remove from the oven and sprinkle with freshly grated pecorino romano cheese before serving.

• Double Boiler Method:

  1. Fill a large pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the leftover bucatini all'amatriciana to the bowl.
  4. Stir occasionally, allowing the steam to gently reheat the pasta.
  5. Heat for about 10-15 minutes until the pasta is warmed through.
  6. Serve with a generous topping of freshly grated pecorino romano cheese.

• Large pot: Used to cook the bucatini pasta in salted boiling water until al dente.

• Skillet: Used to heat the olive oil and cook the guanciale until crispy, then to simmer the tomato passata and chili.

• Wooden spoon: Ideal for stirring the guanciale, chili, and tomato passata in the skillet.

• Colander: Used to drain the cooked bucatini pasta.

• Grater: Used to grate the pecorino romano cheese.

• Measuring cups: Used to measure the tomato passata and grated pecorino romano cheese.

• Knife: Used to chop the red chili.

• Cutting board: Used as a surface to chop the red chili.

• Tongs: Useful for tossing the bucatini pasta in the skillet to coat it with the sauce.

• Serving bowl: Used to serve the finished bucatini all'amatriciana.

Prep ingredients in advance: Dice the guanciale and chop the chili ahead of time to streamline the cooking process.

Use pre-grated cheese: Save time by purchasing pre-grated pecorino romano instead of grating it yourself.

Boil water early: Start boiling the water for the bucatini pasta while prepping other ingredients to reduce waiting time.

Simmer sauce while pasta cooks: Begin simmering the tomato passata as soon as the guanciale is crispy, so the sauce is ready when the pasta is done.

One-pot method: Use the same pot for cooking the bucatini and mixing it with the sauce to minimize cleanup.