Bucatini Amatriciana Vegetarian Recipe Made Easy

If you love classic Italian flavors but want to skip the traditional guanciale or pancetta, this bucatini amatriciana vegetarian recipe is your perfect go-to! Bucatini, those delightful hollow spaghetti-like noodles, paired with a rich tomato sauce infused with smoky, savory undertones, create a dish that’s both comforting and exciting.

This vegetarian twist keeps the authentic spirit alive while making it accessible to vegetarians and anyone looking to reduce meat consumption.

Amatriciana is famed for its simplicity and bold flavors, originating from the town of Amatrice in Italy. Our vegetarian version uses smoked paprika and mushrooms to replicate the depth and smokiness, ensuring every bite bursts with flavor.

Whether you’re cooking for a cozy weeknight dinner or impressing guests, this dish is sure to become a staple in your recipe collection.

Why You’ll Love This Recipe

This vegetarian bucatini amatriciana recipe manages to capture the essence of the traditional Italian classic without compromising on flavor.

• Rich and smoky flavors: Using smoked paprika and sautéed mushrooms replicates the smoky depth traditionally offered by cured meats.
• Simple ingredients: Pantry staples come together quickly, making this a fast and easy dish to prepare any day of the week.
• Perfect texture: Bucatini noodles have a delightful bite and hollow center that holds the sauce beautifully.
• Vegetarian-friendly: Ideal for those who want to enjoy Italian cuisine without meat.
• Versatile: Easy to customize with additional veggies or spices to suit your taste.

Ingredients

• 400g bucatini pasta
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 200g mushrooms (preferably cremini or shiitake), finely chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (adjust to taste)
• 400g canned San Marzano tomatoes, crushed or whole peeled
• Salt and black pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 cup grated Pecorino Romano cheese (or vegetarian hard cheese alternative)
• Fresh parsley, chopped, for garnish
• Water, for boiling pasta

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Wooden spoon or spatula
• Colander or pasta strainer
• Knife and chopping board
• Measuring spoons and cups
• Grater for cheese

Instructions

1. Prepare the ingredients: Finely chop the onion, garlic, and mushrooms. Set aside.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente, usually about 9-11 minutes.
3. Sauté the aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onions and cook for 5 minutes until soft and translucent.
4. Add garlic and mushrooms: Stir in the minced garlic and chopped mushrooms. Cook for another 5-7 minutes until the mushrooms release their moisture and start to brown.
5. Season the sauce: Sprinkle in the smoked paprika and chili flakes. Stir well to coat the veggies evenly and release the smoky aroma.
6. Add the tomatoes: Pour in the crushed San Marzano tomatoes. If using whole peeled tomatoes, break them up with your spoon. Season with salt, pepper, and sugar if desired. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens.
7. Drain the pasta: Reserve about 1/2 cup of pasta water, then drain the bucatini.
8. Toss pasta with sauce: Add the drained bucatini to the skillet with the sauce. Toss everything together over low heat, adding reserved pasta water as needed to loosen the sauce and help it cling to the noodles.
9. Finish with cheese: Remove from heat and stir in the grated Pecorino Romano cheese. Adjust seasoning if needed.
10. Serve: Plate the pasta, garnish with chopped fresh parsley, and offer extra cheese on the side.

Tips & Variations

“To get the best smoky flavor without meat, smoked paprika is a game-changer. If you want a deeper umami punch, add a splash of soy sauce or a few drops of liquid smoke to the sauce.”

• Make it vegan: Substitute the Pecorino Romano with nutritional yeast or vegan parmesan for a dairy-free version.
• Add veggies: Throw in diced bell peppers or zucchini for extra texture and nutrients.
• Try different mushrooms: Portobello or oyster mushrooms add a meaty texture that complements the sauce well.
• Use fresh tomatoes: If fresh tomatoes are in season, blanch, peel, and crush them for an even fresher sauce.
• Spice it up: Increase chili flakes or add a pinch of cayenne for a spicier kick.

Nutrition Facts

Serving Suggestions

This vegetarian bucatini amatriciana pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a simple arugula salad sprinkled with pine nuts.

For a heartier meal, serve with crusty garlic bread or warm focaccia to soak up the delicious sauce. A glass of dry Italian white wine, such as Verdicchio or Pinot Grigio, complements the smoky and tangy flavors beautifully.

Looking for more Italian-inspired vegetarian dishes? Check out this Lemon Ricotta Pasta With Arugula Recipe for a fresh and creamy alternative.

Conclusion

This vegetarian bucatini amatriciana recipe is a testament to how simple ingredients can create extraordinary flavors. By swapping out traditional cured meats for mushrooms and smoked paprika, we maintain the heart and soul of this beloved Italian dish while making it accessible for vegetarians and those reducing meat consumption.

Its quick preparation, bold taste, and comforting texture make it ideal for busy weeknights or leisurely weekend dinners. Plus, it offers room for creativity with easy variations and additions.

If you want to explore more delicious and creative recipes, be sure to try the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food and the Lion’S Mane Mushroom Crumble Recipes for more vegetarian inspiration.

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