amatriciana recipe

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.

Classic Spaghetti Amatriciana. An easy Italian tomato sauce flavored with crispy pancetta, sauteed onion and garlic, and dried red pepper flakes. A delicious everyday pasta recipe!

Classic Spaghetti Amatriciana

extra virgin olive oil

pancetta

white onion (finely diced)

garlic (finely minced)

tomato paste

red pepper flakes

(28 oz) can crushed San Marzano tomatoes

kosher salt

black pepper

lb (16 oz) dried spaghetti, bucatini, or rigatoni

(15 g) unsalted butter

Heat the olive oil in a large (preferably, straight-sided) skillet over medium heat. Add the diced pancetta and cook, stirring frequently, until most of the fat has rendered into the pan and the pancetta is crispy and caramelized slightly. Using a slotted spoon, remove the crispy pancetta and place in a seperate small bowl, leaving any fat behind in the pan.

Over medium-low heat, add the diced onion and sauté in the rendered fat for 3 to 5 minutes, stirring frequently, until the onions are soft and lightly caramelized. Add the garlic and continue to sauté for an additional 2 to 3 minutes, being careful to avoid burning the garlic or onion. If needed, deglaze the pan with a tablespoon of water to scrape any bits of crispy pancetta or bits from the bottom of the pan.

Add the tomato paste and 1 to 2 teaspoons dried red pepper flakes (if you are unsure, use the smaller quantity and increase to taste), and continue to cook, stirring frequently, over medium heat for 1 to 2 minutes, or until the paste has thickened slightly.

Add the pancetta and any extra rendered fat back into the skillet, along with the crushed tomatoes. Bring the sauce to a low simmer, and cook, stirring every few minutes, for 15 to 20 minutes. The sauce should be relatively thick. Add the grated cheese to the sauce and season to taste with salt and pepper. Place over low heat while you cook the pasta.

Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al dente. Reserve 1 cup (240 mL) of the starchy pasta cooking water and drain the pasta. Return the drained pasta back into the pot, toss with a tablespoon of unsalted butter, and add the sauce, adding pasta water as necessary until the pasta and sauce are well incorporated. Serve pasta with extra grated parmigiano-reggiano cheese on the side.

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Amatriciana Sauce

Classic Spaghetti Amatriciana

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