Nothing says winter is upon us than comfort food, especially a hearty bowl of Bucatini all’amatriciana from Guy Grossi. “Bucatini, like thick spaghetti with a hole in the centre, has a firm chewiness while allowing you to slurp it up in large mouthfuls. Its classic counterpart is this sauce from Amatrice in central Italy” – Guy Grossi. So quick and easy to prepare, this yummy winter recipe is an all time family favourite. Super simple and done in 4 easy steps this dish is a weekday savior !


  • 500g good-quality bucatini (or spaghetti)
  • 200g pecorino


  • 2 x 400g cans whole peeled tomatoes
  • ¼ cup (60ml) olive oil
  • 3 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 long red chilli, finely chopped
  • 2 bay leaves
  • 150g guanciale (cured pig’s cheek) or 10 thin slices flat pancetta, diced
  • 1/3 cup (95g) tomato paste
  • ½ cup (125ml) white wine


  • For the Amatriciana sauce, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Heat the olive oil in a large heavy-based saucepan over medium-low heat, add the garlic and onion and cook for 8-10 minutes until the onion is translucent. Add the chilli, bay leaves and guanciale or pancetta and cook until the fat on the meat becomes translucent. Mix in the tomato paste and cook for 1 minute, then deglaze the pan with the white wine and bring to the boil. Add the puréed tomato and bring back to the boil. Reduce the heat to low and simmer for 10-15 minutes or until the sauce is rich and flavoursome. Season to taste.
  • Bring a large saucepan of salted water to the boil, then add the bucatini. Move the pasta around gently so it doesn’t stick and cook for about 7 minutes or until al dente.
  • Drain the pasta and add to the sauce, tossing until well combined. Serve scattered with freshly grated pecorino.


Note : This is an edited extract from Cellar Bar by Guy Grossi, edited by