Marchigiana-style bucatini

Name: Marchigiana-style bucatini
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: Bucatini pasta 11.3 oz; Peeled tomatoes 1.7 cups; Prosciutto crudo (whole piece) 9.5 oz; Carrots 4.3 oz; Celery 1.3 cups; Onions about 1 medium onion 4.2 oz; Pecorino cheese 2.1 oz; Red wine 3 oz; Water 2.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 20 min
Serving: 4
Cost: Average

PRESENTATION

Bucatini alla Marchigiana is one of those dishes that's just, you know, really really comforting. Right from the heart of Italy's Marche region, it's all about those big, homey flavors. Imagine thick, tube-shaped noodles—seriously good—for catching every last bit of that amazing sauce.

So here's the thing, it all starts with a slow-cooked mix of celery, carrots, and onion—Italians call it soffritto. And look, it brings such a rich taste. Add in diced prosciutto crudo, and bam! You get this salty, savory kick. Plus, a splash of red wine adds a deep, earthy flavor that soaks right in.

What pulls it all together? A sprinkle of pecorino cheese—melting with its sharp, tangy edge. People in the Marche region have been loving this dish forever, especially during big Sunday lunches with family or laid-back dinners with friends. For real, bucatini with Marchigiana sauce is what you crave when you want something hearty, something that reminds you of traditional Italian pasta recipes.

And the sauce? Clings to the bucatini perfectly, making sure each forkful is packed with bits of tender prosciutto and moist veggies. Compared to other classic Italian pasta dishes—like those from Naples or Rome—this one stands out, no question. And it's got this simple, rustic style. Flavors just hang out, blend together, without any fancy extras. Plus, some locals add extra pecorino on top for that extra sharp finish.

Eating this dish is like sitting down to something that's been part of the region forever, really showing what makes Marche region pasta dishes so special. As the sauce cooks, it gets thicker and more intense—it is comforting, especially when shared with folks who really, really appreciate good, old-school food. It's a true taste of the Marche, where simplicity meets depth in every delicious bite. Pretty much perfect.

How to prepare Marchigiana-style bucatini

To prepare bucatini alla marchigiana, first finely chop the celery 1, the carrot 2 and the onion. Cut the prosciutto crudo into very small cubes as well 3.

Put the chopped vegetables into a large skillet with a drizzle of oil 4 and sauté over medium-high heat for about ten minutes, stirring often 5. Add the prosciutto crudo 6 and brown everything for another 5 minutes.

Deglaze with the red wine 7 and allow it to evaporate completely. In the meantime, crush the peeled tomatoes with a fork 8, then add them to the skillet 9.

Season with salt and pepper and pour in the water 10. Cover with a lid and let simmer over low heat for one hour 11. After 50 minutes, cook the bucatini in boiling salted water 12.

Drain the pasta al dente and transfer it to the skillet 13, then add a ladleful of the cooking water 14 and a drizzle of oil 15.

Toss with grated pecorino 16 and mix well to incorporate the sauce 17. Your bucatini alla marchigiana are ready to be served with extra pecorino to taste 18!