October 21, 2010

Busy Day Bucatini {Webisode #46}

What’s Going on Today: Preparing for weekend trip to Cooperstown, cleaning up from morning brunch with friends.

Naptime Goals: Clean house, pack bags, work on book, prepare Bucatini sauce

Tonight’s Menu: Bucatini all’Amatriciana, Garlic Bread, Salad

Parenting Lesson of the Day: They don’t understand the idea of biting off more than they can chew.

We are heading up to Cooperstown for a long weekend and I am in house wrap-up mode. My husband will be here while we are gone, so I don’t need to clean out the whole place, but I like to leave things in good shape so he doesn’t have to worry about much. Since this will be our last meal together for a few days, tonight I’m going to to make one of his favorites, Bucatini all’Amatriciana.

I started making this a few years ago when I realized the glory of pancetta. I don’t know why it took me so long to get on the bandwagon, but now I can’t stop. The crux of this dish is the pancetta infused red sauce. It’s entirely made from scratch and, in my case, made entirely during naptime. It is fairly simple to pull together right before you’d like to eat it as well, but I’ve come to prefer the naptime cooking method. As it rests for the afternoon the flavors marry, giving the entire dish a deeper flavor and texture.


As you’ll see, I prepared the sauce in about 20 minutes during naptime. At dinner I pulled together the meal by tossing the salad, cooking the pasta and buttering up some terrific garlic bread. It was a delicious meal for the three of us to share before our departure. My daughter can’t wait to visit her Bumpa and Mere-Mere, but we will look forward to our return home, too.


Bucatini all’Amatriciana


1 pound linguine or similar long strand pasta
5 ounces pancetta, finely diced
½ yellow onion, finely diced
2 garlic cloves, minced
28 ounces crushed tomatoes, with juices
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper

Pinch of red pepper flakes to taste


Kitchen Tool Used: All-Clad 3 Quart Straight Edge Saute Pan – the most versatile pan in my kitchen. Buy it here on at my Amazon store!

1. Bring a large pot of salted water to a boil and cook pasta according to package directions.

2. In a large skillet warm the olive oil over medium heat. Add the pancetta and saute until crispy, about 5 minute. Remove from the pan with a slotted spoon and place on a plate covered with a paper towel.

3. Add the onion and cook until translucent. About 6 minutes. Add the garlic and red pepper and saute for 30 seconds.

4. Pour in the tomatoes with their juices and add the salt and pepper. Add the reserved pancetta back to the pan. Simmer over medium-low heat until sauce is thickened slightly, about 10 minutes. Toss with fresh pasta and serve.

Naptime Notes

Naptime Recipe Serving ideas

Garlic bread and salad seem to be natural pairings with this dish. The sauce will last in the fridge for a few days so it is easy to make ahead of time and the leftover bonus is huge!

Naptime Stopwatch

25 minutes for the sauce

Naptime Reviews

I often tone down the red pepper for my daughter and this sauce suits her just fine. In fact, anything resembling spaghetti and meatballs is always a hit!

10 Responses to “Busy Day Bucatini {Webisode #46}”

  1. Renee (Kudos Kitchen) says:

    The perfect comfort food. You’re making me hungry here 🙂

  2. Bd Stairways says:

    This look soooo delish and simple and quick to prepare!!! Cant wait to try it!!! If I cant get panchetta can I use bacon??

  3. Christina Stanley says:

    Love this. one of my fave recipes. great video!

  4. I love pancetta, and never thought of using it in a red sauce! Love it!

  5. Barbara says:

    Love this simple pasta dish! Hope you have a great weekend!

  6. Megan Gordon says:

    I, too, discovered the glory of pancetta probably about a year ago…dresses up an average sauce so nicely. Ahh…and I’m eying that All-Clad Pan. Going to have to have a sit-down talk with Santa this year. Have fun in Cooperstown!

    • Anonymous says:

      You will love that pan Megan, I use it ALL the time. I love pancetta so much, you are so right about the sauce…