Recipes Ingredients Meat & Poultry Pork Recipes Bucatini All'Amatriciana 3.9 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious recipe for Bucatini All'Amatriciana is courtesy of Michael Tucker and was adapted from the New York Times. Ingredients 3 tablespoons extra-virgin olive oil 1 ½ tablespoons butter ½ pound guanciale, cut into 1-by-¼-inch pieces 1 yellow onion, thinly sliced 1 small clove garlic, sliced 3 cups (from about one 28-ounce can) canned whole plum tomatoes, preferably San Marzano ½ teaspoon crushed red pepper flakes Coarse salt 1 pound bucatini pasta 1 ½ cups freshly grated aged pecorino cheese, plus more for serving Directions Heat oil and butter in a large skillet over medium heat. Add guanciale and cook, stirring, until barely beginning to brown. Add onion and garlic and cook, stirring, until translucent. Crush tomatoes and add to skillet. Cook, crushing tomatoes with the back of a spoon, until sauce has thickened, about 15 minutes; season with red pepper flakes and salt. Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 5 minutes. Drain and transfer to skillet. Return skillet to heat and fold pasta and sauce together until heated through, about 5 minutes. Remove from heat. Fold in 1 1/2 cups cheese; season with salt and serve immediately with more cheese, if desired. Rate it Print