While bucatini boasts the same shape of spaghetti noodles, it’s a loving choice for creamy or hearty sauces filled with ripe tomatoes. The reasons why? The fresh sauces can get inside of bucatini when you twirl it around with your fork!
Bucatini pasta, also known as perciatelli pasta, is sometimes lovingly referred to as “spaghetti with a hole.” This simple, Italian noodle is stated to have originated from Southern Italy but can be hard to find within traditional grocers outside of Central Italy. Bucatini is a perfect accompaniment to any authentic Italian dish, particularly bucatini with all’amatriciana sauce. While bucatini boasts the same shape of spaghetti noodles, it’s a loving choice for creamy or hearty sauces filled with ripe tomatoes. The reason why? The fresh sauces can get inside of bucatini when you twirl it around with your fork!
Here’s our favorite Bucatini All’amatriciana recipe at Giolitti’s Deli.
Bucatini All’amatriciana Ingredients (Yields 6)
1 lb. bucatini (sometimes labeled perciatelli)
4 oz. fresh diced pancetta or guanciale
1 medium diced yellow onion
1 tablespoon fresh parsley
¼ cup extra virgin olive oil
2 cloves of minced garlic
1 ½ teaspoon red pepper flakes
¼ cup tomato paste
¾ cup fresh, vine-ripened tomatoes
1 cup Pecorino Romano to taste
Salt and pepper to taste
How to Prepare Bucatini All’amatriciana
You’ll want to start by bringing 6 cups of water to a boil with 2 to 3 tablespoons of salt. Add in a splash of olive oil so that the pasta won’t stick. After the water has been brought to a gentle boil, add in the bucatini pasta and cook til it’s al dente. Rinse the pasta in a colander and set aside.
In a separate saucepan, combine ¼ cup of extra virgin olive oil with the freshly minced garlic. Add in 1 medium yellow onion, diced. Simmer on medium heat until it’s browned, for approximately 2-5 minutes. Add in the freshly diced pancetta (or guanciale) and cook through. Stir in ¾ cups of vine-ripened tomatoes and cook through, until soft. Add in ¼ cup of tomato paste to thicken the sauce with 1 ½ teaspoon of red pepper flakes. Cook until fragrant and remove from heat. Season with salt and pepper as desired.
Mangia bene!
Grab a serving bowl and add in the bucatini. Scoop the all’amatriciana sauce on top of the bucatini. Top with desired amounts of pecorino romano and parsley. Toss with fork. Enjoy the taste of Central Italy with your family!
Authentic Italian Cuisine From Giolitti Deli
Giolitti Deli is a full-service Delicatessen in Annapolis, MD, specializing in authentic Italian cuisine. Founded in 1992, we use the freshest ingredients to make time-honed recipes from scratch, with no MSG or preservatives. We believe in real food and offer many healthy options, including vegetarian and vegan menu items. At Giolitti Deli, we make our own sauces, mozzarella, grilled and roasted vegetables, bread, pizza dough, and desserts, and our sandwiches, salads, pasta, pizza, and entrees are made to order. Owner Mary Giolitti has combined her passion for great food and fine wine to offer Annapolis a true taste of Italy!
Team members who also make the business possible include Manager Kathy Hunter, Manager and Catering Director Cheryl Molesky, Head Baker Porfirio Diaz, Chef Alfredo Escobar, and Deli Manager Noe Merino. To contact us, please visit our contact page or give us a call at 410.266.8600. Also, be sure to keep up with us on Facebook, Twitter, LinkedIn, and our blog!
Tags: bucatini all'amatriciana, italian pasta, italian recipe