How to Make Amatriciana
Amatriciana pasta, also known as Bucatini all’Amatriciana, originates from Amatrice, located in the Lazio region of central Italy. The dish expresses Italian cuisine and is celebrated for its bold flavors and simple yet delicious ingredients.
Moreover, several worldwide enjoy this pasta dish despite its simplicity. Its robust flavours and comforting qualities make it a perfect dish for any occasion, from a quick weeknight dinner to a special occasion meal.
Furthermore, the people of Amatrice consider this pasta a symbol of resilience and hope. Today, the dish remains a testament to the enduring spirit of the Italian people and their love for good food and tradition.
Watch Bucatini all’Amatriciana video recipe:
How to Make AMATRICIANA Like an Italian | Bucatini All’Amatriciana
Vincenzo’s Top Tip To Make Amatriciana
Twirl it to form
Firstly, if you have a large fork, twirl pasta onto it tightly and gently release it onto a plan white plate so it doesn’t lose its form.
Use Guanciale
This cured meat, made from pork jowl, is the traditional ingredient in Amatriciana pasta. It has a unique flavor that sets the dish apart from other tomato-based pasta sauces.
Add chili flakes for heat
Additionally, if you like your pasta with a bit of heat, add chili flakes to the sauce. Be careful not to overdo it as the dish should not be too spicy.
Amatriciana
Equipment
- Medium sized deep fry pan
- wooden spoon
- Large pot (for boiling pasta)
- Pasta strainer
- knife
Ingredients
- 250 grams Bucatini Pasta
- 250 grams Guanciale pig cheek
- Handful of fresh basil
- 400 grams peeled tomatoes 1 small can
- Pecorino Romano as much as you like
- Extra virgin olive oil EVOO
- ½ glass White wine
- Dried chilli peperoncino
- Rock salt
- Pepper
- 5 L Water
Instructions
- Cut the guanciale into thin short strips and put to the side.
- Drizzle a small amount of EVOO into a pan and heat it up.
- Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
- To bring out the flavour of the guanciale for the Bucatini all’Amatriciana, add ½ glass of white wine and stir it through. Leave it to evaporate.
- Open a small can of peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
- Add grated pepper to the amatriciana sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
- Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
- Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
- Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
- Cook the Bucatini pasta (according to packet instructions for al dente).
- Once the pasta is ready, strain it well and add it to the pan. Using a wooden spoon, smother the sauce all over the pasta so it is infused with the bold, salty flavours.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Amatriciana
To serve the Bucatini all’Amatriciana pasta, start by serving a portion in the center of a colored plate. Moreover, to ensure the dish’s full flavor is enjoyed, be sure to add enough guanciale. If not, add more to the plate. Next, sprinkle a very generous amount of grated Pecorino Romano cheese over the pasta. This cheese adds a tangy and salty flavor that complements the tomato sauce perfectly.
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