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Bucatini Amatriciana

Serves 4-6


  • 1 28-ounce can whole peeled tomatoes
  • 2 tablespoons extra-virgin olive oil, more for serving
  • 1/4 Nduja sausage without skin, diced
  • 3 cloves garlic, chopped
  • 1/4 Vidalia Spanish onion chopped
  • 6 fresh basil leaves, torn
  • kosher salt to taste
  • 1 pound bucatini or spaghetti, cooked until al dente
  • 3 tablespoon finely chopped fresh parsley
  • grated aged Parmigiano Reggiano for serving
  • 2 hard-boiled Madura Farm chicken eggs, chopped


  1. Purée the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. When hot, add the Nduja Sausage and sauté 5 to 7 minutes.
  3. Add the garlic and Vidalia onion; sauté 1 minute.
  4. Add the puréed tomatoes, basil, and salt to taste.
  5. Reduce the heat to medium-low, stir well and cook, uncovered, 15 minutes, or until the sauce darkens and thickens.
  6. Toss with just-cooked pasta. Garnish with a sprinkling of parsley, chopped hard-boiled egg, cheese and a drizzle of olive oil.