Bucatini all' Amatriciana

Often served in Rome's trattorias, this dish takes its name from Amatrice, a town northeast of the capital. The classic preparation calls for making a sauce of tomatoes, onion and pancetta, and then pairing it with bucatini, a thick spaghetti-like noodle with a hole through the middle. Perciatelli is a very similar but slightly thinner noodle.
Average Customer Rating:
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Customer Reviews for Bucatini all' Amatriciana
Review 1 for Bucatini all' Amatriciana
5 out of 5
5 out of 5
ymwelcom
,Marietta
,GA
Marietta, GA
January 20, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Easy weekday meal!
January 20, 2012
It's very easy to make with the ingredients we usually have at home. I added some garlic to the sauce as we love garlic.
I'll add some more red pepper flakes next time for more heat.
Pros: Quick, Easy, Will Make Again