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.

• 5 ounces pancetta, finely chopped
• 1 small white onion, finely chopped
• 1 tablespoon chopped marjoram
• 1/2 teaspoon crushed red pepper
• 1 medium carrot, grated
• One 28-ounce can whole plum tomatoes in juice, preferably San Marzano, coarsely pureed
• coarse salt
• 1 pound bucatini
• 1 tablespoon unsalted butter

1. In a medium saucepan, cook the pancetta over moderate heat until browned and crisp, about 6 minutes. (I used an enameled cast iron pot.)
2. Add the onion, 
marjoram and crushed red pepper and cook until the onion is softened, about 8 minutes.
3. Add the carrot and tomatoes, season with salt and simmer over moderately low heat, stirring occasionally, until the sauce has thickened, about 40 minutes.
4. Meanwhile in a large pot of salted boiling water, cook the bucatini until al dente. Drain and transfer back to the pot.
5. Stir 
the butter into the tomato sauce and 
add to the bucatini. Toss to coat, season with salt and serve.

Two Years Ago:

• Garlic Parmesan Chicken Lasagna Bake

Three Years Ago:

• Quick Crusty Mustard Chicken

Four Years Ago:

• Roasted Red Pepper Pasta Sauce
• Avocado-Lime Pasta

Five Years Ago:

• Roasted Butternut Squash & Bacon Pasta

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!

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