amatriciana sauce

Amatriciana pasta recipe (Pasta all’Amatriciana) is a famous first course of Roman trattorias and restaurants, originally born in Amatrice, a small town in the district of Rieti. The ingredients are basically four: red pepper, pecorino romano, guanciale and peeled  tomatoes.

Amatriciana Pasta Recipe | Pasta all’Amatriciana

500 g (1,1 lb) of spaghetti

g (4,4 oz) of guanciale

400 g (14 oz) of canned San Marzano tomatoes

Pecorino Romano cheese

red pepper

dry white wine (optional)

salt

in a large frying pan place the red pepper and add the guanciale.

Sauté the guanciale, turning it often with a wooden spoon, until the white fat part has become transparent and golden (about 5 min).

add peeled tomatoes with their sauce, stir, then cook Amatriciana sauce for 10 minutes on medium heat. Add salt to taste.

Drain spaghetti al dente and pour them into the pan with Amatriciana sauce.

Stir, add grated pecorino romano and serve

This classic sauce is easy to make for a speedy weeknight dinner. On the table in under 30 minutes, it will be a family favorite in no time flat!

Amatriciana Sauce

lb pasta

Olive oil

bacon (or pancetta, chopped)

red onion (small, chopped)

yellow onion (small, chopped)

white wine

28 oz crushed tomatoes (1- 28 oz can)

parsley (chopped)

Cayenne Pepper/ground chili (to taste *optional)

Pecorino Romano (freshly grated)

pasta cooking water

Salt and pepper

Heat the oil in a large saute pan, add the chopped bacon, and cook until crisp and the fat is rendered. Using a slotted spoon, remove the bacon.

Using the leftover fat, add the chopped onions and saute on high heat for 4-6 minutes until translucent.  Add the bacon back to the pan.

Add the white wine and using a wooden spoon mix well scraping any crispy bits from the bottom of the pan. Cook the wine down until it's barely visible.

Lower the heat and mix in the can of tomatoes and stir well followed by the ground chili and parsley.

Cook the sauce uncovered, 15 minutes, or until the sauce darkens and thickens.

Meanwhile, bring a pot of salted water to a boil, cook the pasta until just undercooked (reserve the pasta water before draining).

Drain the pasta and place directly into the saute pan along with any pasta water needed to loosen the sauce.

Stir well and add the freshly grated Pecorino Romano cheese.

Once the pasta is cooked, taste for seasoning, season to taste and serve hot.

Serve your pasta with a budget-friendly bacon, tomato and paprika sauce. It's a healthy choice to boot

Super smoky bacon & tomato spaghetti

spaghetti

olive oil

smoked streaky bacon,

onion, finely chopped

garlic clove, finely chopped

tsp sweet smoked paprika

tomatoes

grated parmesan, to serve (optional)

Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.

Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.

Pasta Amatriciana is a classic Italian pasta dish, it’s a hearty and flavorful dish. It’s easy to make which makes it perfect for a weeknight meal but so delicious it even makes the perfect special occasion meal.

Classic Pasta Amatriciana

olive oil (divided)

guanciale (chopped)

white dry wine

hot pepper flakes

pecorino cheese

3- 3½ cups pasta al dente*

In a large pot of salted boiling water cook the pasta until very al dente.

In a medium pan add the olive oil and guanciale, cook until golden. When starting to turn golden add the wine and cook on high heat for 1-2 minutes until the alcohol has evaporated. Remove the guanciale and liquid from the pan to a clean bowl.

To the empty pan add a tablespoon of olive oil, the tomatoes lightly crushed, hot pepper flakes or pepper and 2-3 tablespoons of the liquid from the cooked guanciale. Cook on medium high until thickened.

Then and 2-3 tablespoons pasta water, the al dente pasta and cook on medium-high tossing for two minutes. Add the hot pepper flakes or black pepper, an extra tablespoon or two of pasta water and grated pecorino continue to cook tossing constantly until creamy, approximately one minute. Serve immediately with extra pecorino if desired. Enjoy!

Fabulous recipe - one of the best Amatriciana I tasted. Quick, easy and so flavorful. We doubled the guanciale! Oink, Oink.

Delicious!! This was a lovely culinary trip back to our time in Rome in October.  How things have changed since then ☹️

Thank you for posting these wonderful recipes!

While tasty, tomato, we think we should have doubled the pancetta to offer more taste above the tomato. We will make this again and add some pancetta in hopes to get a little more "pancetta" flavor. This first time we used Bucatoni; next time we will the the Italian's favorite; short pasta.

OMG This looks amazing... Mouthwatering! I must admit I LOVE pasta and this sause is one of my very favorites!!!

XOXO

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Top 4 amatriciana sauce recipes from across the web

The most viewed amatriciana sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed amatriciana sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine