Pasta Amatriciana
User Reviews
4.9
150 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
6
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Calories
614 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Amatriciana
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Pasta Amatriciana, or All'Amatriciana, is a classic Italian dish that originated in Amatrice, northeast of Rome in the Abruzzo region. Traditionally, it was prepared without tomatoes, but the Roman adaptation with tomatoes has become the most popular version—and it's the one I'm sharing with you in this recipe.
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Ingredients
For the Pasta Amatriciana:
- 8 ounces ¼ inch thick slices bacon, pancetta or jowl bacon cut into 1-½ inch julienne strips
- 5 cloves garlic , slivered or minced
- 1 medium onion , finely chopped
- 1 ounce can of crushed tomatoes
- 2 tablespoons tomato paste , optional
- 1 teaspoon kosher salt , adjust to taste, plus 1 tablespoon for the pasta water
- ½ teaspoon red pepper flakes (Omit if you have small children)
- 1 teaspoon granulated sugar
- ¼ cup red wine , optional
- 1-⅓ cups water
- extra virgin olive oil or olive oil , as needed
Serving:
- 1 pound penne , or your favorite pasta
- 1 cup Freshly grated or shaved Pecorino or Parmigiano-Reggiano cheese
- Chopped fresh basil or Italian parsley for garnish
Instructions
- Fill a large pot with 4 quarts of water, add 1 tablespoon of kosher salt, and bring to a boil for the pasta.
- In a large skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. Add the bacon and cook until crisp. Remove the pancetta with a slotted spoon and transfer it to a bowl. Pour off all but 3 tablespoons of fat from the skillet (if there’s no fat, add 3 tablespoons of extra virgin olive oil).
- Return the skillet to medium heat and add the onion. Cook, stirring, until softened, about 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the red pepper flakes and tomato paste, cooking constantly for 20 seconds. Add the wine and cook for another 30 seconds.
- Stir in the crushed tomatoes, crispy bacon, sugar, salt, and 1 cup water sloshed from the tomato can. Bring the mixture to a boil, then reduce the heat to a simmer. Season with salt and let the sauce cook, stirring occasionally, until thickened, about 25 to 30 minutes.
- While the sauce simmers, cook the pasta in the boiling water until al dente. Reserve ⅓ cup of the pasta water, then use tongs to transfer the pasta directly into the skillet with the sauce. Toss the pasta to coat, adding the reserved pasta water if the sauce seems too thick. Taste and adjust the seasoning with salt, if needed.
- Remove the skillet from the heat, sprinkle grated cheese over the pasta, and toss to combine. Serve immediately, with extra grated cheese on the side if desired.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Refrigerated Leftover Pasta Amatriciana, covered for up to 2 days.
- To reheat: In the microwave until hot or on a stovetop over medium heat until heated through (adding a splash of water if needed).
- Make-Ahead
- Make-Ahead
- Prepared the Amatriciana sauce 3 days ahead, covered, and refrigerated until needed. Combine with the pasta (without the cheese topping ) for up to 2 days, cover, and refrigerate until needed. Reheat on a stovetop over medium heat until heated (adding a splash of water if needed). Add the grated cheese. Alternatively, you can heat it in the microwave.
- Prepared the Amatriciana sauce 3 days ahead, covered, and refrigerated until needed. Combine with the pasta (without the cheese topping ) for up to 2 days, cover, and refrigerate until needed. Reheat on a stovetop over medium heat until heated (adding a splash of water if needed). Add the grated cheese. Alternatively, you can heat it in the microwave.
- How to Freeze
- How to Freeze
- To freeze Pasta Amatriciana, let it cool completely, then portion it into individual serving-size containers or freezer-safe bags. Label them with the date and contents, remove excess air, and freeze them flat. Thaw in the refrigerator overnight and reheat in a saucepan over low heat until heated. Enjoy your frozen Pasta Amatriciana within 3 months.
- To freeze Pasta Amatriciana, let it cool completely, then portion it into individual serving-size containers or freezer-safe bags. Label them with the date and contents, remove excess air, and freeze them flat. Thaw in the refrigerator overnight and reheat in a saucepan over low heat until heated. Enjoy your frozen Pasta Amatriciana within 3 months.
- To store: Refrigerated Leftover Pasta Amatriciana, covered for up to 2 days.
- To reheat: In the microwave until hot or on a stovetop over medium heat until heated through (adding a splash of water if needed).
Genuine Reviews
User Reviews
Overall Rating
4.9
150 reviews
Excellent
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