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Easiest, tastiest, you’re-so-gonna-fall-in-love-with-this meal —————> RIGHT HERE. Right now. All for you. Let’s do this!
This right here is simple, comfort food at it’s best! I’m a huge fan of simple food. Ahem, let me correct myself. I am a huge fan of simple, FLAVORFUL food. Food that is easy to make// food that is easy to clean up// food that simply serves you with a hearty dose of HELLO, WORLD fabulous flavor. This quick and easy Bucatini all’Amatriciana is just that…!
The base of this sauce is bacon. Lots and lots of BACON! That’s where the dish gets its massively awesome flavor from, so please trust me when I say you don’t want to cut this part out. It literally makes the dish 😉
The rest of the sauce consists of onion, garlic, a kiss of butter, and just a touch of crushed red pepper flakes. Oh! And tomatoes, of course. There’s a whole can of crushed tomatoes in there.
The sauce only needs about 25 minutes to simmer, so I suggest starting your pasta a few minutes after you put the finishing touches on the sauce. That way they both finish around the same time. The pasta, btw, is bucatini. And it’s equally fun to eat and say. C was running around the house shouting bucatini-BUCATINI-b-u-c-a-t-i-n-i all last night… I swear, sometimes living with a grown man is like owning a giant 2-year-old.
When your pasta is cooked to al dente perfection (I actually recommend pulling it out of the water even before it’s al dente, but I like a good snap to my pasta…) you’ll simply add it to the sauce, stir like crazy to coat every strand, and step back to admire your bucatini masterpiece! Also, your kitchen will be smelling crazy good. Expect people to have wandered in… I always fight them off with a wooden spoon. Cook gets the first bowl! Sluuuuuurp.
Looking for some other great pasta dishes? I’ve got you covered!
Quick and Easy Bucatini all’Amatriciana
Ingredients
- Ingredients
- 12 oz thick-cut bacon, cut in 1/4-inch strips
- 2 tablespoons salted butter
- 1 large sweet onion, diced
- 3/4 teaspoon crushed red pepper flakes (use less if you want a not-so-spicy dish)
- 6 cloves garlic, minced
- 3 teaspoons Kosher salt
- 1/4 cup red wine
- (1) 28-oz can crushed tomatoes
- 1 pound bucatini (you can use another long, thick noodle like spaghetti if you can't find bucatini, but it's worth the search!)
- 1 tablespoon olive oil, for drizzling
- 1/2 cup grated parmesan cheese, plus extra for garnish
- 1/4 cup parsley, chopped
Instructions
- In a large saucepan, add the bacon and saute over low heat. Cook until it's brown and crispy and has rendered a lot of fat. Keep the pan on the burner, but remove the bacon (using a slotted spoon), transferring it to a paper towel lined plate; set aside. Allow remaining bacon fat to stay in pan, you want that for the flavor.
- Bring the pan to a medium-heat; add the onions and crushed red pepper. Cook the onions until they are translucent; about 6 minutes. Add the garlic and salt and cook for another minute or sol just until the garlic has become fragrant. Add the wine and stir ferociously, scraping up any bits that may have stuck to the bottom of the pan. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for 25-30 minutes. Adjust the salt, as needed.
- When the sauce has been simmering for about 15 minutes, start cooking your pasta!
- Bring a large pot of VERY salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package - you want it just a little less than al dente.
- Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. Add in the olive oil, cheese, bacon, and parsley. Toss again to coat, stir in the butter, and serve at once!
This is a family favorite. I’ve been making it since I was starving while training for a marathon In 2016. It has since made its way into rotation. Bacon grease be damned. This dish is out of this world! Thanks! I Should buy bucatini in bulk and it’s a good excuse to open a nice bottle of red!
looks delish, but I’ve gone thru several times and am not finding the recipe for the bucatini dish.
Looks delicious! Is there a kind of wine you most recommend ?
Do you think it would be okay to substitute balsamic vinegar for the red wine?
Most likely making this tomorrow with my homemade bucatini! I’m so excited!
I was wondering if you can use any type of red wine? I just so happened to have a red wine on hand and I’m hoping I can just use that.
Hi Jessica. What kind of red is it? Typically any red will work in cooking, but the flavor will come through, so make sure you enjoy the taste 😉