Pasta Amatriciana
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 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
Description
The Pasta Amatriciana uses crisp bacon or pancetta cooked with garlic and onions, combined with tomatoes, tomato paste, and spices such as red pepper flakes and sugar to balance acidity. The sauce simmers until thick and flavorful, with red wine added optionally for depth. The penne pasta is cooked in salted boiling water, then combined with the sauce just before serving.
The finished dish is topped with freshly grated pecorino or Parmesan cheese and chopped basil or Italian parsley, offering a mix of savory, spicy, tangy, and fresh herbal notes. The bacon fat contributes richness to the sauce, while the slow simmer brings textures together.
Leftovers can be refrigerated or frozen properly and reheated gently, with additional cheese added after warming. The sauce can be made ahead and combined with cooked pasta when ready to serve, simplifying meal preparation while preserving flavor.
Ingredients
For the Pasta Amatriciana:
- 8 ounces Bacon cut into 1-½ inch julienne strips, 1/4 inch thick slices, or pancetta or jowl bacon
- 5 cloves garlic , slivered or minced
- 1 medium onion finely chopped
- 1 ounce crushed tomatoes can
- 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 as needed, or olive oil
Serving:
- 1 pound penne pasta or your favorite pasta
- 1 cup pecorino cheese freshly grated or shaved, or Parmigiano-Reggiano cheese
- basil chopped, for garnish
- Italian parsley chopped, 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.
Notes
- Store leftover Pasta Amatriciana refrigerated for up to 2 days, covered, and reheat in the microwave or on the stovetop with a splash of water as needed.
- Prepare the sauce up to 3 days in advance and refrigerate until needed, then combine with pasta when ready to serve.
- Freeze cooled sauce in portioned containers or bags, thaw overnight in the refrigerator, and reheat on the stove within 3 months for optimal quality.
User Reviews
Overall Rating
4.9
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