Brys Estate Vineyard & Winery's Bucatini Amatriciana

This is a fantastic pasta dish that will transport you directly to the heart of Italy! Bucatini is a pasta noodle that looks like spaghetti, however it's hollow in the center resulting in a long hollow tube that absorbs the sauce beautifully.

Servings: 4–6

Cook Time: 45 minutes

Pair With: Brys Estate Vineyard & Winery Cab/Merlot

Source: Recipe and photo courtesy Patrick Brys of Brys Estate Vineyard & Winery


1 lb bucatini pasta (sometimes also labeled Perciatelli)

1 28 oz can whole San Marzano tomatoes

3/4 lb thickly slicked applewood smoked bacon - cut crosswise into 1/4 inch lardons

1 sweet onion, diced

4 cloves garlic, minced

1/2 cup freshly grated Pecorino Romano cheese plus more for serving

1 tablespoon tomato paste

3/4 teaspoon red pepper flakes

Extra virgin olive oil

1 teaspoon salt - I prefer Kosher

1/4 teaspoon fresh ground pepper


Remove 4 tomatoes from the can and set aside in a small bowl. Dump the remaining tomatoes in the can and the sauce from the can into a blender. Add the tomato paste and puree. Then using your hands pull apart the 4 whole tomatoes which were set aside into medium sized pieces. Combine the pureed tomatoes with the hand shredded tomatoes and set aside.

In a large sauce pan over medium-low heat, add the bacon and sauté until most of the fat has rendered from the meat and the bacon is golden brown. Drain all but 1/4 cup of the fat out of the pan. Add chopped onion and 1/2 teaspoon salt to the pan and cook until the onions are translucent. Add the minced garlic and red pepper flakes and sauté  for a couple minutes more.

Add the tomato mixture to the pan along with 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper. Bring the sauce to a simmer and continue to cook partially covered for 15 minutes. (Note that the sauce can be made up to this point in advance and re-heated before serving.)

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook following the instructions on the box or until al dente. Once pasta is cooked, drain and add the hot pasta to the sauce. Add 1/2 cup grated Pecorino Romano cheese and drizzle with olive oil. Toss vigorously to combine. Plate the pasta and serve garnished with additional grated Pecorino Romano cheese.


Chef's Notes:

This dish really is best with bucatini pasta noodles (also sometimes labeled perciatelli), but if you can't find those you can always use spaghetti or your favorite pasta.

Recipe Courtesy Of

Brys Estate Vineyard & Winery

Located on the 19-mile long Old Mission Peninsula in Northern Michigan, Brys Estate Vineyard & Winery has been producing world-class wines for seven years.