amatriciana

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

Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp.

Amatriciana Burgers With Tomato-Onion Jam, Bacon, and Pecorino Romano Crisps Recipe

bacon,

yellow onions, thinly sliced

garlic,

tomatoes

salt and black pepper

Pecorino Romano, grated (about 1/2 cup)

beef

focaccia bread, about 4-inches square each, warmed

Preheat oven to 300°F and line a baking sheet with silpat. In a large wide pot or Dutch oven, cook bacon over medium heat, turning, until fat has rendered and bacon is crisp, about 8 minutes. Using tongs, transfer bacon to a paper-towel lined plate to drain.

Add onions and garlic to rendered bacon fat in pot and cook, stirring occasionally, until onions are translucent and soft, about 7 minutes. Stir in crushed red pepper and cook for 30 seconds. Add tomatoes and their juices and bring to a simmer. Lower heat to medium-low and cook, crushing tomatoes with a wooden spoon, until only small chunks remain. Continue cooking, stirring frequently, until sauce has thickened to a spoonable, ketchup-like consistency, about 10 minutes. Season with salt and a generous amount of black pepper.

Meanwhile, sprinkle Pecorino Romano in four 5-inch rounds on silpat and bake until lightly browned and melted, about 10 minutes. Let cheese crisps cool until crisp.

When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium. Transfer to a plate and allow to rest for 5 minutes.

Place 4 pieces of focaccia on a work surface and set burger patties on top. Top patties with tomato-onion jam, followed by bacon, and cheese crisps. Close sandwiches with remaining focaccia and serve right away.

Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce) - a simple but delicious chicken and pasta dish that you can make any day of the week or even to serve at a dinner party.

Amatriciana Pasta with Chicken (or Chicken Fettuccine with Blush Tomato Sauce)

chicken breasts

tbsp Olive Oil

garlic

bacon

roma tomatoes I puree tomatoes

Tbsp Brown Sugar

tbsp

tomato

kalamata olives

mushrooms

tsp black pepper

tsp chill flakes

capers roughly chopped

whipping cream

Parmesan Romano,

fettuccine

Flatten the chicken breasts to about a half...

Flatten the chicken breasts to about a half inch thickness. Season both sides with salt and pepper

Grill chicken breasts on the barbeque or pan...

Grill chicken breasts on the barbeque or pan fry them in the olive oil.

Cook your chicken breasts in advance and slice...

Cook your chicken breasts in advance and slice or dice them and set aside. I have even cooked them the day before and used them cold out of the fridge.

Add about 3 tbsp olive oil to a...

Add about 3 tbsp olive oil to a large dutch oven over medium low heat.

Add the garlic and cook for 1 minute....

Add the garlic and cook for 1 minute. Add tomato sauce, brown sugar, fresh basil or oregano, bacon, peppers, tomato, olives, chilli flakes, salt and pepper to taste. I like lots of pepper in this recipe.

Simmer this sauce, uncovered, for 20 minutes, add...

Simmer this sauce, uncovered, for 20 minutes, add whipping cream and simmer for 5 minutes more.

Add the chicken to the sauce and simmer...

Add the chicken to the sauce and simmer for 5 more minutes, uncovered.

Stir in the parmesan cheese and remove from...

Stir in the parmesan cheese and remove from heat.

Serve over cooked linguine, or fettuccine, and top...

Serve over cooked linguine, or fettuccine, and top with grated Parmesan or Romano cheese.

Locally known as sugo alla Matriciana, this sauce is made of a few simple but fundamental, locally produced ingredients. Published on the official website of the city of Amatrice, this recipe is often referred to as the original and it has been proudly protected by the Italian city of Amatrice with a designation of origin.

Amatriciana

(14 oz) spaghetti

(3.5 oz) guanciale di Amatrice

(5 tbsp) pecorino Amatriciano, finely grated

(12.3 oz) San Marzano tomatoes, diced

ml (1/4 cup) dry white wine

peperoncino (chili pepper)

salt and pepper,

Bucatini all'Amatriciana is a Roman trattoria staple. Its origins lie outside of the capital in the town of Amatrice, hence the name. Although the main ingredients are Pecorino Romano, guanciale and tomato, no one recipe is the same..

Best Bucatini all'Amatriciana

bucatini

7OZ. guanciale or pork cheek

onion

1 3/4LB. tomatoes

2/3C. Grated Pecorino Romano

dry white wine

Extra virgin olive oil

Salt

Pepper

Remove the rind from the <a href="https://www.lacucinaitaliana.com/glossary/guanciale" rel="noopener noreferrer" target="_blank">guanciale</a>. First cut it into slices and then into matchsticks.&nbsp;

Peel the tomatoes and cut into wedges.&nbsp;

Brown the guanciale in a saucepan with oil and a crushed garlic clove. When the garlic is golden, remove it and add chilli pepper to taste and the sliced onion. Let it wilt, then add dry white wine, turning up the heat a little to let it evaporate. Once the wine has evaporated, add the fresh tomatoes, skinned and cut into wedges. Cover and cook for around 50 minutes (times varies according to the ripeness of the tomatoes).

Cook the <a href="https://www.lacucinaitaliana.com/glossary/bucatini" rel="noopener noreferrer" target="_blank">bucatini</a> in large pot of boiling salted water until al dente. Drain and transfer back into the hot pot and coat with the sauce. Serve immediately with grated pecorino cheese and a grind of pepper.

Pasta amatriciana is one of the four roman pasta recipes - made with bucatini pasta, canned tomatoes and guanciale - it&#039;s easy to make and packs in so much flavor! Top with pecorino romano, and you have a perfect plate of pasta.

Amatriciana Pasta

bucatini pasta

guanciale

plum tomatoes

dry chili pepper

white wine (pinot grigio or similar)

pecorino romano (plus more for garnish)

salt and pepper

In a large pan that will also fit the pasta, throw in the guanciale. Bring the pan to medium heat and cook the guanciale until crispy, about 10-15 minutes.

Once gunaciale is crispy, add white wine and deglaze. Let the alcohol evaporate off, a few minutes.

Remove the guanciale from the pan and set aside, but keep the rendered fat in.

While guanciale is cooking, bring a pot of water to boil. Add salt when it comes to a boil.

Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat. Add chilii pepper, black pepper to taste, along with a little bit of salt (very little). Let the sauce cook for 20-25 minutes, until reduced.

When there are about 10-12 minutes left for the sauce to finish cooking, add the pasta to the boiling water. Cook the pasta until just before al dente. This is important because the pasta will finish cooking in the pan.

Add the guanciale back to the sauce.

Add the pasta to the pan with the tomato sauce. Mix together for a few minutes, until sauce absorbs into the pasta. Add pecorino romano and mix again.

Remove from heat, plate and top with additional pecorino romano. Enjoy!

This is a recipe you don't want to miss. This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork. Add this to your meal plan this week! 

Authentic Italian Amatriciana Sauce (Sugo All'amatriciana)

28 oz can chopped tomatoes

oz guanciale, pancetta,

lb (454 grams) spaghetti ot bucatini pasta

(8 oz) Pecorino Romano Cheese

Salt and Pepper to taste

red pepper flakes (optional)

Cut the guanciale, pancetta or bacon into chunks less than one-half inch thick.

Heat a large pan over a high heat. Add guanciale/pancetta or bacon pieces and red chili flakes (if using), and stir fry until all the fat has been rendered out and the meat is very crisp. Scrape bottom of pan often to prevent from sticking. 

Add the canned tomatoes to the pan. Stir everything through then reduce heat to low and simmer for a few minutes.

Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water. Drain pasta and add to skillet with sauce.

Place the drained pasta on top of the sauce. Add half of the cheese and stir the pasta with the cheese without mixing with the sauce, yet. Add pasta water and stir to combine the sauce and pasta. Add the rest of the cheese. 

To serve, portion out the pasta into serving bowls, top with plenty of freshly grated pecorino cheese. 

My wife and I spent a month in Italy over the summer and I ate sugo all’ Amatriciana 2-3 times a week while we explored central Italy. I was sad to come home thinking I would have to wait till next summer when we returned to Italy till I could enjoy one of my favorite meals.  I then discovered you and all your delicious recipes and it took me back to all those authentic family restaurants we visited during our travels. Thank you and your Nona’s for sharing a little bit of Italy with those of us that wish we were still in Italy and were a little bit Italian.

An incredibly delicious tomato based pasta sauce with guanciale and lots of pecorino. A Roman classic that is made with just a handful of ingredients. Pasta perfection.

Best Classic Pasta Amatriciana Recipe

olive oil

garlic (finely minced)

red pepper flakes (chilli flakes optional)

tomato paste

white wine

x 400 gram can whole tomatoes

sea salt

black pepper

pecorino (or parmesan, finely grated with

Firstly I like to blend the can of tomatoes in a blender (or stick blender) so it is smooth, I think it makes a richer sauce base. Slosh 1/2 cup of water in the can to get any remains and add that before blending.

Heat the olive oil over a medium - high heat in a large skillet and fry the guanciale. Turn down the heat to medium when it hits the pan. Cook for around 8 minutes until golden brown.

Remove with a slotted spoon so you keep all the fat in the pan and set aside (that is flavor people!)

Add the garlic (and chilli flakes if using) and sizzle for 30 seconds, followed by the tomato paste for another 30 seconds. Lower the heat if you need, you don't want anything burning.

Add the white wine, whisk so it all combines and gently simmer until it reduces slightly, 2 minutes or so.

Add the blitzed tomatoes, salt and pepper, mix well and gently simmer for 10 - 12 minutes (I cook my pasta in this time).

Add the guanciale back in half way through the tomatoes simmering.

If using dried pasta, undercook it by a minute so it can finish cooking in the sauce.

Reserve a cup of cooking water before draining.

Add your cooked pasta to sauce and 1/2 cup of pasta water and toss well.

I let the pasta gently bubble in the sauce for a good 3 minutes or so. It really helps to get the sauce clinging to the pasta and helps thicken the sauce.

Turn the heat down to lowest and sprinkle the pecorino cheese over the top, gently tossing until it has melted through.

Taste for seasoning.

Serve with extra pecorino or parmesan on top and a little lemon zest is always a nice touch if you have it.

Absolutely love this recipe! After the first time I made it, I turned to my husband after most every bite to exclaim how stoked I was with just how delicious it was! And super simple. It's become a go-to for an easy midweek meal when we want something just a little fancy.

Another winner with the everyday ingredients turned into something tasting like restaurant quality.  As quick and easy as described and will become a go-to recipe for us  ?

absolutely delicious! this recipe has been on repeat in our house- I can’t get enough!

Good home life starts here. When I want to make the wife happy. I start here. When I want to make the kids happy. I start here. Such a resource a resource this one.

One of my faves so was excited to see your version, did not disappoint!

Rigatoni all Amatriciana is one of those perfect Italian dishes that’s on every menu in Rome. This spicy red sauce is laced with crispy bacon, tender onions and fiery red pepper flakes. Although it’s traditionally made with bucatini pasta and guanciale or pancetta, I use rigatoni and bacon because it’s easier to find where I live.

Rigatoni Amatriciana (Spicy Bacon Pasta Recipe)

lb Rigatoni Pasta ((Saving 1 cup reserved pasta water))

lb Thick Cut Bacon (divided (or Guanciale))

White Onion (diced)

Garlic (minced)

tsp Red Pepper Flakes

28 oz can Crushed San Marzano Tomatoes

Water

Pecorino Cheese (grated and divided)

Cook pasta al dente in heavily salted water according to the directions on the box. Save 1/2 cup pasta water for later.

Cut bacon into thin strips then add to a heavy bottomed skillet or braiser and cook over medium-low heat for 15 minutes.

Once its mostly crispy, remove it and place it in a paper towel-lined bowl. Pour out half the bacon grease and set it aside so that there’s about 2-3 tbsp remaining.

Add chopped onion and a pinch of salt and cook for 5 minutes.

Add garlic and red pepper flakes and cook for another 3 minutes.

Stir in the tomatoes, water and a pinch of salt. Then stir in half of the crispy bacon and put the lid on the pot and simmer for 30 minutes.

Once the sauce is done, stir in 1/2 cup of cheese and season with salt and pepper as needed.

Toss the reserved al dente pasta into the sauce. If it looks dry once coated, add in pasta water, little by little, until the sauce coats each noodle entirely.

Top with remaining cheese and bacon before serving.

The classic Italian Amatriciana sauce get&#039;s an American twist with bacon and lots of freshly ground black pepper.

Bacon Amatriciana

onion (optional, finely diced)

oz whole peeled tomatoes or puree

red chili flakes (optional)

black pepper (freshly ground)

lb pasta (bucatini, spaghetti, rigatoni)

grated cheese (Pecorino, Locatelli, or Parmigiano)

Cook The Bacon

Start by adding your bacon to a cold pan. Cook over medium heat until the bacon renders its fat and starts to crisp and brown slightly, about 5-7 minutes. If you’re using onion, add it in now. Cook the onions, with the bacon, until they are translucent and softened.

Add in Chili and Black Pepper

Next, add in your red pepper flakes and/or black pepper, allowing them to toast in the oil for about a minute.

Add in Tomatoes

Carefully add your pureed tomatoes to the pan, this will splatter when the tomatoes meet the hot bacon fat. Stir to combine, making sure to scrape any bits off the bottom of the pan. Let the sauce simmer uncovered over low heat for about 20 minutes. The sauce will reduce, and the bacon fat will emulsify with the tomatoes as it cooks.

Let it Simmer

After 20 minutes, check the seasoning. You may not need to add salt depending on how salty your bacon was. I recommend adding some additional black pepper at this stage as well.

Cook Your Pasta

Cook your pasta until it’s al dente, then toss it with the sauce and cook for another 2-3 minutes.

Serve It Up

To serve, top with plenty of grated cheese and more freshly ground pepper.

I’m def into all the ingredients.  What’s better than bacon, cheese &amp; pasta. Also total prep time is less than 30 mins.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1734111375/miya7xo7wyuapho3gbfk.mp4

Classic Italian Amatriciana sauce get's an American twist with bacon and lots of freshly ground black pepper.

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