Bucatini Amatriciana with Creamy Ricotta Salata
This Bucatini Amatriciana is a delightful twist on the classic Roman dish, featuring the rich, comforting flavors of a smoky tomato sauce, perfectly complemented by the creamy texture of ricotta salata. After enjoying it multiple times, I can confidently say that it gets even better with each preparation. Whether made with traditional pancetta or a vegetarian substitute, this dish is both satisfying and indulgent. The interplay of robust tomatoes, zesty red pepper flakes, and the creamy salinity of ricotta salata creates a symphony of flavors that's sure to please everyone at the table. Ideal for cozy dinners during any season, this pasta dish offers a delicious and comforting escape into the heart of Italian cuisine.
4
Servings
220
Calories
9
Ingredients
Ingredients
Pancetta
2 ounces (cut into 1/4 inch dice (optional, or use veggie bacon))
Olive oil
1 tablespoon (best quality)
Red onion
1 small (peeled, quartered, and thinly sliced)
Hot red pepper flakes
1/2 teaspoon (to taste)
Italian tomatoes
1 (14 ounce) can (whole in puree or crushed in puree)
Kosher salt or sea salt
to taste (for cooking water and seasoning)
Bucatini pasta
1/2 lb
Unsalted butter
2 teaspoons
Ricotta salata
1/2 cup (finely crumbled)
Instructions
1
Begin by preparing the pancetta (if using). Cut it into 1/4-inch dice and set aside.
2
Heat the olive oil in a deep skillet over medium-low heat. Add the pancetta and cook, stirring occasionally, until it becomes crispy and has rendered its fat, about 10 minutes. Once done, remove the pancetta from the pan and set aside to cool. Break the cooled pancetta into small pieces.
3
Carefully discard all but 1 tablespoon of the pancetta fat from the skillet, then add the sliced red onion. Sauté the onion on medium heat, stirring often, until it becomes tender and translucent, approximately 10 minutes.
4
Stir in the hot red pepper flakes, followed by the canned tomatoes. If using whole tomatoes, crush them gently against the pan. Continue cooking for about 5 minutes, breaking down the tomatoes into smaller bits.
5
Reduce the heat to low and let the sauce simmer for about 40 minutes, stirring occasionally to prevent sticking.
6
While the sauce is simmering, fill a large pot with water and bring it to a rolling boil. Add salt to the boiling water (around 1 tablespoon for every 2 quarts) to ensure the water is well-seasoned.
7
Fifteen minutes before the sauce finishes cooking, add the bucatini pasta to the boiling water. Cook according to package instructions until al dente, about 11-12 minutes, stirring occasionally.
8
Once the pasta is cooked, reserve 1/2 cup of the cooking water and drain the pasta in a colander. Quickly return the pasta to the pot, adding the unsalted butter and tossing it until the pasta is evenly coated.
9
Transfer the pasta to the skillet with the tomato sauce, mixing to ensure each strand is coated. If the pasta seems dry, add a bit of the reserved cooking liquid to achieve your desired consistency. Stir in half of the ricotta salata until evenly distributed.
10
Serve the pasta hot in a large bowl or platter, topped with the crispy pancetta and the remaining crumbled ricotta salata. Enjoy!
Nutrition Information
10g
Fat
25g
Carbs
7.5g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Bucatini Amatriciana with Creamy Ricotta Salata?
It is a twist on the classic Roman dish featuring a smoky tomato sauce complemented by the creamy texture and salinity of ricotta salata.
How many servings does this recipe yield?
This recipe makes 4 servings.
What are the calories per serving for this dish?
There are 220 calories per serving.
How much protein is in each serving?
Each serving contains 7.5g of protein.
What is the total fat content per serving?
The dish contains 10g of fat per serving.
How many carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
Does this pasta dish contain fiber?
Yes, it contains 1.5g of fiber per serving.
Is this recipe suitable for vegetarians?
Yes, if you use veggie bacon instead of pancetta, it can be prepared as a vegetarian meal.
What type of pasta should I use for this recipe?
The recipe calls for 1/2 lb of bucatini pasta.
What kind of cheese is used in this Amatriciana?
Finely crumbled ricotta salata is used for its creamy and salty flavor.
How long should the tomato sauce simmer?
The sauce should simmer on low heat for about 40 minutes.
How do I prepare the pancetta?
Cut 2 ounces of pancetta into 1/4-inch dice before cooking.
How long does it take to cook the pancetta until crispy?
It takes about 10 minutes over medium-low heat for the pancetta to become crispy and render its fat.
How much pancetta fat should be kept in the pan?
Discard all but 1 tablespoon of the rendered pancetta fat.
How should the red onion be prepared and cooked?
The onion should be peeled, quartered, thinly sliced, and sautéed for approximately 10 minutes until tender.
What kind of tomatoes are best for this sauce?
Use one 14-ounce can of Italian tomatoes, either whole in puree or crushed in puree.
When do I add the hot red pepper flakes?
Stir in 1/2 teaspoon of hot red pepper flakes right before adding the canned tomatoes.
How much salt is recommended for the pasta water?
Use around 1 tablespoon of kosher or sea salt for every 2 quarts of boiling water.
How long does it take to cook the bucatini pasta?
Cook the bucatini for 11-12 minutes until it reaches an al dente texture.
How much pasta cooking water should I reserve?
Reserve 1/2 cup of the cooking water before draining the pasta.
What role does butter play in this recipe?
Two teaspoons of unsalted butter are tossed with the cooked pasta to ensure even coating before adding the sauce.
When is the ricotta salata added to the dish?
Stir in half of the 1/2 cup of ricotta salata while mixing the pasta and sauce, then top with the remaining half when serving.
What is the total preparation time for the sauce?
Between sautéing the pancetta, onions, and simmering, the sauce takes approximately 65 minutes.
How should I finish the dish for serving?
Serve hot in a large bowl, topped with the crispy pancetta pieces and the rest of the crumbled ricotta salata.
Can I use crushed tomatoes instead of whole tomatoes?
Yes, the recipe allows for either whole tomatoes crushed by hand or crushed tomatoes in puree.
What is the suggested heat level for sautéing the onions?
Sauté the sliced red onions on medium heat, stirring often.
What consistency should the pasta sauce have?
The sauce should be robust; if the pasta seems dry when mixed, add some reserved cooking liquid to reach your desired consistency.
What tags are associated with this recipe?
Tags include pasta, vegetarian, italian, comfort food, one-dish meal, and easy dinner.
Does this recipe include cholesterol or sodium information?
No, the cholesterol, sodium, and sugar values are not provided in the nutritional data.
Is this dish considered a one-dish meal?
Yes, it is tagged as a one-dish meal, making it ideal for a simple but satisfying dinner.