Italian
Tomato Sauce
A simple homemade tomato sauce with onion, garlic, herbs and olive oil, perfect for pasta, pizza,…
Italian Pasta Amatriciana
Bucatini in a smoky-savoury tomato sauce with guanciale and pecorino — the Roman pasta of the hills.
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5 minPrep🔥
25 minCook🍽️
3Serves📊
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Ingredients
- 300g bucatini
- 150g guanciale (or pancetta), diced
- 1 can chopped tomatoes
- 1 tsp chilli flakes
- 60g pecorino romano, grated
- 3 tbsp olive oil
- Salt and pepper
Instructions
- Fry guanciale in olive oil until crisp.
- Lift out the guanciale; reserve.
- Add chilli to the rendered fat; cook 30 sec.
- Add tomatoes; simmer 15 min.
- Return guanciale.
- Toss with cooked drained bucatini; finish with pecorino.
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Tara’s tips
- Guanciale (cured pork jowl) is the proper meat.
- Bucatini holds the sauce in its hollow.
Serving suggestions
- Eat immediately.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What is bucatini?
Like spaghetti but with a hole running through — holds sauce beautifully.
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