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Summer Bucatini all'Amatriciana

  • Prep Time:
  • 10 mins
  • Cook Time:
  • 15 mins
  • Total Time:
  • 0 hour(s)
  • 25 mins

Bucatini all’Amatriciana is traditionally dressed in a spicy tomato sauce flavored with hot pepper flakes, rich guanciale or pancetta, plenty of black pepper and finished with Pecorino Romano cheese. In our summer version, we’ve created a lighter, brighter version of this classic Roman dish substituting peak-season fresh tomatoes for jarred ones and milder Ricotta Salata cheese instead of the typical pecorino. The sauce comes together in the time it takes to cook the pasta, so you'll have more time to sit back with a glass of vino and enjoy the warm summer nights.

Recipe by Asha Loupy

Serves 4

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 6 ounces Fra'Mani Pancetta, finely chopped
  • 3 medium garlic cloves, thinly sliced
  • 2 large shallots, thinly sliced
  • 1/2 teaspoon hot pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 cups fresh tomatoes, diced
  • 1/2 cup Ricotta Salata, shaved or grated (about 2 ounces)
  • 1/4 cup basil leaves

Instructions

Bring a large pot of liberally salted water to a boil. Add the bucatini and cook until al dente.

While the pasta is cooking, heat the olive oil in a large heavy-bottomed skillet over medium high heat. Add the pancetta and cook until crisp and lightly golden, about 4 - 5 minutes. Add the shallots and garlic and continue to cook, stirring occasionally, until the vegetables start to soften and turn golden brown. Add the hot pepper flakes and black pepper and sauté for another 10 seconds. Reduce heat to medium, add the tomatoes and cook until the tomatoes are heated through and are just barely breaking down, about 3 - 4 minutes.

Drain the pasta, reserving one cup of the cooking water. Add the pasta and a half cup of the pasta cooking water to the tomato sauce and toss to combine (if the sauce is too thick, thin with a little more of the pasta cooking liquid). Cook for another minute, remove from the heat and transfer to a large serving bowl or individual serving plates. Garnish with shaved Ricotta Salata and basil leaves. Serve immediately.