Why You’ll Love This Recipe

A perfect balance of smoky, spicy, and savory flavors in each bite.
Ready in under an hour, yet it tastes like a restaurant-quality dish.
Uses simple ingredients but feels elevated enough for entertaining.
Versatile you can easily adjust the heat level to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon unsalted butter
5 ounces finely chopped guanciale
1 medium sweet onion, chopped
1 tablespoon jarred Calabrian chile paste (or chopped drained oil-packed Calabrian chiles)
Pinch of crushed red-pepper flakes
Kosher salt and freshly ground black pepper
4 garlic cloves, finely chopped
One 14-ounce can crushed tomatoes
2 sprigs fresh oregano
1 pound bucatini (or other long pasta)
⅓ cup Pecorino Romano cheese, plus more for finishing

Directions

In a large skillet or saucepan, melt the butter over medium heat. Add the guanciale and cook until the fat renders and the meat is golden and crispy, about 6–8 minutes.
Stir in the onion and cook until softened, 5 minutes. Add the Calabrian chile paste and crushed red pepper flakes, stirring until fragrant, about 1 minute.
Season lightly with salt and black pepper, then stir in the garlic and cook for another minute.
Add the crushed tomatoes and oregano. Bring to a simmer and let cook until slightly thickened, about 15 minutes. Remove oregano sprigs before serving.
Meanwhile, cook the bucatini in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
Add the bucatini to the sauce, tossing to coat. Stir in Pecorino Romano and a splash of pasta water to create a silky, glossy sauce. Adjust seasoning if needed.
Serve immediately with extra Pecorino Romano on top.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

For a vegetarian version, omit the guanciale and add sautéed mushrooms for depth.
Adjust the spice level use less Calabrian chile paste for mild heat or more for a fiery kick.
Try spaghetti, rigatoni, or linguine instead of bucatini if that’s what you have on hand.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.

FAQs

1. Is this dish very spicy?

It has a noticeable kick from Calabrian chiles, but you can adjust the spice level to your liking by reducing or increasing the amount used.

2. Why use bucatini instead of spaghetti?

Bucatini has a hollow center that holds more sauce, creating a more flavorful bite.

3. Can I make this vegetarian?

Yes just omit the guanciale and add extra vegetables like mushrooms or zucchini.

4. Can I prepare the sauce ahead of time?

Yes, you can make the sauce a day in advance and reheat it gently before tossing with pasta.

5. How do I keep the sauce silky?

Reserve pasta water it contains starch that helps emulsify the sauce when tossed with the pasta.

6. What cheese works best besides Pecorino Romano?

Parmigiano-Reggiano works well if Pecorino isn’t available, though it’s slightly milder.

7. Can I freeze leftovers?

It’s best enjoyed fresh, but you can freeze the sauce (without pasta) for up to 2 months.

8. What can I serve alongside this dish?

Pair with a crisp green salad and crusty bread for a complete meal.

Conclusion

Spicy Bucatini Amatriciana is a bold, flavorful pasta that’s equal parts comforting and exciting. With smoky guanciale, spicy chiles, and a rich tomato base, it’s a dish that feels both rustic and refined. Perfect for a cozy night in or a dinner with friends, this recipe is sure to become a favorite in your pasta rotation.