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!

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