Learn to cook Bucatini alla Marchigiana, a traditional Italian recipe from the Marche region.

Bucatini alla Marchigiana

Bucatini alla Marchigiana is a hearty and rich first course typical of the Marche region’s cuisine. This simple yet flavorful dish features a tomato-based sauce enriched with sautéed celery, carrots, onions, diced prosciutto, and red wine. Slow cooking yields a thick and enveloping sauce, while the final addition of pecorino cheese binds everything together with its robust character.

This rustic recipe is rooted in homemade traditions and the flavors of the hinterland, usually paired with long pasta like bucatini, perfect for holding the sauce. Prepare Bucatini alla Marchigiana for a Sunday lunch or a dinner with friends; it will surely be appreciated by lovers of authentic and genuine Italian regional cuisine.

Explore Other Marche Cuisine Dishes:

• Vincisgrassi
• Capretto alla Marchigiana
• Olive all’Ascolana
• Crescia Sfogliata
• Piconi alla Marchigiana

Ingredients

• 400g Bucatini pasta
• 150g Prosciutto crudo, diced
• 1 Onion, chopped
• 1 Carrot, chopped
• 1 Celery stalk, chopped
• 500g Tomato puree
• 100ml Red wine
• 50g Pecorino cheese, grated
• Olive oil
• Salt and pepper, to taste

Instructions

1. In a large pan, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until softened.
2. Add diced prosciutto and cook until browned.
3. Pour in red wine and let it evaporate.
4. Add tomato puree, salt, and pepper. Simmer on low heat for about 45 minutes until thick.
5. Meanwhile, cook bucatini in salted boiling water until al dente. Drain and add to the sauce.
6. Toss the pasta with the sauce, then stir in grated pecorino cheese.
7. Serve hot with additional pecorino if desired.

Total Time

Preparation Time: 60 minutes

Cuisine

Italian