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

How to make an authentic Bucatini all&#39;Amatriciana. This classic Italian pasta dish is insanely delicious made with tomato, guanciale and pecorino cheese. It takes 20 minutes or less to make and is perfect comfort food for busy weeknights!

Bucatini all’Amatriciana

(150 grams) guanciale

(70 grams) Pecorino Romano cheese (grated

oz (800 grams) canned whole plum tomatoes

(80 milliliters) dry white wine

½ tsp red pepper flakes ((chilli flakes))

salt and pepper (to taste)

Bring a large pot of salted water to a boil.

Trim the thick skin from the bottom of the guanciale and discard or freeze (can be used to flavour soups). If preferred, trim some of the dark seasoned layer on the top then cut the guanciale into ¼ inch thick cubes or strips.

Heat a large pan on a medium heat and add the guanciale. Fry it until the fat starts to melt and it becomes crispy.

Once crispy, add the white wine and simmer to reduce the liquid by half. Add the tomatoes and break them up with the side of a wooden spoon or spatula then add the red pepper flakes. Simmer the sauce for 10 minutes.

While the sauce is simmering add the pasta to the boiling salted water and cook until al dente (see packet instructions and reduce the time by 2-3 minutes). Reserve ½ cup (125ml) of pasta water.

Once the pasta is cooked add it to the tomato sauce and toss (add a splash of reserved pasta water if needed, see notes). Add the grated pecorino cheese and toss everything together until the pasta is well coated in the sauce then serve.

I love how easy this recipe is! I had to use fire roasted tomatoes once because I didn't have the whole peeled tomatoes in my pantry and it was even better!

I first had this dish at a high-end restaurant in 2016, after an earthquake almost leveled Amatrice and killed nearly 300 people. Proceeds went to charity.  It has haunted me ever since.
Recently found a local source for both guanciale and bucatini!
This is heaven; better than my memory.  I cannot thank you enough for posting this ...

Loved it - quick and really packed a punch. 

I followed the recipe as is and it was perfect.

Will definitely be making it again.

Delicious recipe! Like many other commenters, I did not have guanciale and I wouldn't know where to get it in the UK (I'll have to investigate a bit more thoroughly), so I used proscuitto as I couldn't find pancetta either. I could have gotten pancetta but would've had to travel further than I would have liked. I love Italian food in general and particularly tomato-based dishes, so it was no surprise to me that I would love this too. Also quick and easy to make for an after work weeknight meal which is always a big plus. Thanks for the recipe!

This recipe is delicious. I will be making this again.

This recipe was absolutely delicious! I used bacon and added some leftover hickory ham from Christams. Left the balsamic out because I didn't have any, added some fresh parsley. It came out better than great! Thank you so much for sharing this recipe which is now a family favorite.

Made this exactly as directed except used pancetta instead of guanciale. It was fantastic, better than most italian restaurants. I love guanciale, but just can't get it where I live. Having said that, it's hard to lmagine it being any better. Thank you so much for sharing.

*****

What a great recipe for the bucatini we just purchased. On the menu for tomorrow night. Thank you for the inspiration.

Emily! This looks incredible. I don't eat bacon but I need to make this leaving that out because I LOVE bucatini!! I have it all the time in this restaurant here, similar to this, and it's to die for. I'm drooling!

This pasta dish sounds SO SO delish!! Love the idea of incorporating balsamic vinegar into the recipe. I bet that will add such a unique flavor to this already delicious dish!

Bucatini is my absolute favorite! This looks fantastic! I can't wait to try it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627066086/jxfpn9dxhtuxem3kikpb.mp4

How to make an authentic Bucatini all'Amatriciana. This classic Italian pasta dish is insanely delicious made with tomato, guanciale and pecorino cheese. It takes 20 minutes or less to make and is perfect comfort food for busy weeknights!

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Top 5 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

Top Tags

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Super smoky bacon & tomato spaghett...

Classic Pasta Amatriciana

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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