Tonight I was craving pasta, so I wanted to make bucatini all’Amitriciana, however we didn’t have bucatini, but instead penne, rigatoni, and farfalle; I thought the best choice was penne. So, I improvised a bit and turned away from the traditional Amatriciana sauce and added some of my own things. Here’s how I made it:


  • 1/2 an onion
  • 2 cloves of garlic
  • Extra-virgin olive oil
  • 1 can of crushed tomatoes
  • 1/2 stick of celery
  • 1/2 a carrot
  • Pancetta
  • 1 1/2 tsp. of salt
  • 1/2 tsp. of pepper
  • Pinch of red pepper flakes
  • Pecorino Romano and/or Parmesan cheese
  • Merlot (Californian)


  1. Cut up the onion and garlic into medium sized pieces.
  2. Heat up a pot with olive oil and when heated, put onion and garlic in (add salt to help soften the onion).
  3. Cut up the carrots and celery into medium pieces and throw into pot (when the onion has softened a bit).
  4. Cut up the pancetta and cook on a skillet until light brown. Then pour the pancetta into the pot.
  5. Pour the crushed tomatoes into the pot
  6. Add a pinch of salt, pepper, and red pepper flakes when the sauce has heated up.
  7. In the mean time, heat up a pot of water (add olive oil and salt) and cook the pasta al dente.
  8. Let the sauce heat up and add some cheese to thicken it up.
  9. When the cheese has melted into the sauce, pour some wine (a cheap Californian Merlot in my case) and stir.
  10. When the sauce is done, put some of the cooked pasta into a serving bowl, add cheese and then sauce. Keep doing this in rounds until all the pasta is in the bowl.
  11. Enjoy!

Here are some photos from the process: