Bucatini all’amatriciana, a well-known dish and the amatriciana sauce in Roman dialect is a pasta dressing named after Amatrice, a town in the province of Rieti, when both Amatrice and Rieti were part of the Abruzzo region.
I should also note that the recipe was invented long before 1927 when Amatrice moved from Abruzzo to Lazio, so we can consider it Abruzzese, as the recipe in the past required a finish of Abruzzese pecorino on this delicious dish.
The recipe spread to Rome and Lazio, thus becoming one of the traditional dishes of the capital and the region.
The dressing for bucatini all’amatriciana is quite high in calories, but I must say that we can’t avoid savoring this fantastic dish at least once in a while.
I prepare bucatini with amatriciana sauce at least 2-3 times a year, I don’t make it often, precisely because it’s high in calories and heavy, but my husband and children love it and, of course, would like me to make it a little more often.
The pasta to use, as tradition dictates, is bucatini, but of course, you can choose another type of long pasta to your taste.
For the recipe, I used Pecorino Romano from the company Pinna formaggi, a company rich in history and their products are a guarantee.
Then follow my recipe using my instructions and also the photos.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Let me know if you enjoyed the recipe and leave a comment if you like.
kcal 700 per serving
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Slow fire
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Bucatini with Amatriciana Sauce
- 14 oz Bucatini
- 7 oz Pork cheek
- 28 oz Peeled tomatoes, chopped
- Chili powder
- 5 oz Grated pecorino (preferably from Amatrice) (– I used the DOP Pecorino Romano-)
- 3 tbsp Extra virgin olive oil
- to taste Salt
- to taste Pepper
Preparation of Bucatini all’amatriciana
Cut the pork cheek into small strips and brown it in a pan where we will also season the pasta, with 3 tablespoons of extra virgin olive oil, when it is slightly browned add the tomato passed through the tomato press, let it cook for about 10 minutes, then adjust with chili, salt, pepper and let the sauce cook until it has thickened, stirring occasionally.
Cook the pasta, drain it al dente and pour it into the sauce, complete cooking in the sauce, add a little water if it is too dry, plate it, sprinkle with pecorino and serve.
