Hugh Acheson’s Bucatini Amatriciana

I have a couple of fast weeknight pasta dishes to share. Classics. Both are served with bucatini, a house favorite. 🙂

This amatriciana sauce has rich and meaty flavor from the pancetta which balances nicely with the spiciness from crushed red pepper flakes. The flavors really come together as the sauce simmers. Simple and delicious.

This recipe was adapted from a “staff-favorite” Food and Wine recipe, contributed by Hugh Acheson. I omitted the marjoram.

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Hugh Acheson’s Bucatini Amatriciana

  1. I love these quick an easy pasta dishes!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,412 other subscribers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Ravneet Gill's Perfect Chocolate Chip Cookies
Bread Machine Brioche
Chicken Stew with Biscuits
Tunisian Chickpea Soup (Lablabi)
Peruvian Roasted Chicken with Spicy Cilantro Sauce
Stovetop Mushroom Lasagna
Portuguese Rolls
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Rich Turkey Chili with Bacon, Dark Beer & Chocolate
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Foodista Food Blog of the Day Badge
%d bloggers like this: