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Spicy Bucatini Amatriciana

Spicy Bucatini Amatriciana
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Spicy Bucatini Amatriciana is a bold and authentic Roman pasta dish featuring smoky guanciale, crushed San Marzano tomatoes, and fiery red chili flakes tossed with bucatini pasta. This recipe offers a spicy twist on the classic Amatriciana sauce, delivering a perfect balance of heat, rich flavors, and satisfying texture, ready in under 30 minutes for a quick and exciting Italian meal.

Ingredients

Scale

Main Ingredients

  • 400g Bucatini pasta
  • 150g Guanciale, diced
  • 400g Crushed San Marzano tomatoes (canned)
  • 1 tsp Red chili flakes (adjust to taste)
  • 60g Pecorino Romano cheese, grated
  • 2 tbsp Extra virgin olive oil
  • 2 cloves Garlic, minced
  • 1 small Onion, finely diced (optional)

Instructions

  1. Prepare the Ingredients: Finely dice the guanciale and optional onion, mince the garlic, and measure out your red chili flakes and crushed tomatoes to have everything ready for cooking.
  2. Cook the Guanciale: Heat olive oil in a large pan over medium heat. Add the diced guanciale and cook until crispy and its fat is rendered, forming a smoky, flavorful base for the sauce.
  3. Sauté Onion and Garlic: If using, add the onion to the pan and cook until translucent. Then stir in the minced garlic and red chili flakes to release their aromas without burning.
  4. Add Tomatoes and Simmer: Pour in the crushed San Marzano tomatoes, stir gently, and let the sauce simmer, thickening and blending all flavors beautifully.
  5. Cook the Bucatini: While the sauce simmers, cook the bucatini in generously salted boiling water until al dente. Drain the pasta, reserving a small amount of pasta water.
  6. Combine Pasta and Sauce: Toss the cooked bucatini with the sauce in the pan. Add reserved pasta water as needed to achieve a smooth, velvety consistency that coats every strand of pasta.
  7. Finish with Pecorino: Remove the pan from heat and sprinkle generously with grated Pecorino Romano cheese. Stir gently to balance the saltiness and spicy heat, completing the dish.

Notes

  • Use authentic guanciale rather than pancetta for the most traditional flavor.
  • Add chili flakes gradually to control the spice level according to your preference.
  • Reserve some pasta water to loosen the sauce and help it cling to the bucatini.
  • Cook the pasta al dente to maintain ideal texture and sauce absorption.
  • Do not skip the Pecorino Romano cheese; its sharpness balances the dish perfectly.

Nutrition

Keywords: Spicy Amatriciana, Bucatini pasta recipe, Roman pasta, Spicy Italian pasta, Guanciale pasta, Quick pasta dinner

Find it online: https://mealsbylina.com/spicy-bucatini-amatriciana/