pasta allamatriciana

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

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!

Bucatini Amatriciana is a classic Roman pasta made with tomatoes, guanciale, white wine, red chili flakes, and Pecorino Romano.  Our version uses the more accessible pancetta in place of the guanciale.

Bucatini Amatriciana

bucatini (or spaghetti)

extra virgin olive oil

pancetta (or guanciale)

tsp crushed hot red pepper flakes (or to taste)

dry white wine

Pecorino Romano (grated)

salt and pepper (to taste)

pasta water (will most likely not need all of it)

Bring a large pot of salted water to boil.

Heat a large pan to medium and saute the pancetta in the extra virgin olive oil for 7-8 minutes or until most of the fat has been rendered.  Remove about half of the pancetta to a plate and set aside.

Next, add the crushed red pepper to the pan and saute for 30 seconds.  Add the white wine and cook until reduced by about half.

Cook pasta to 1 minute less than al dente.  Reserve 1 cup of pasta water.

Next, add the crushed tomatoes to the pan and cook on medium until they start to bubble.  Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.

Add the pasta to the sauce and cook until the pasta reaches al dente (about 1 minute). Stir well and make sure the pasta is absorbing the sauce.

Remove the pan from the heat and stir in the Pecorino.  Add a touch more pasta water if too dry.  Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino.  Enjoy!

This the fourth dish I have made from your site.  I did not use an entire teaspoon of red pepper flakes because that seemed scary.  The meal was very good as were the other recipes I tried.  Thank so much for your hard work, my wife and I enjoy it so much

Simple, clear instructions- as always! Will get some bucatini soon and give this a try

I just Love how you present the recipes.  Easy to follow. Like how you show the ingredients before the actual cooking. Nothing complicated. Just down to earth Italian cooking like my mom and grandmother.

I started following you recently and this is one of my favorite dishes. Everything I’ve tried has been amazing. Thanks for sharing.

So glad I found you. I’m Neapolitan and all of your recipes are on par with the best I’ve had in Naples. We are blessed to have you. Tx

Hi Jim,
Big fan of your videos! Born and raised in Brooklyn and now live in Newport Beach,  California.  I'm passionate about cooking and am half Sicilan and half Neopolitan. Been making this dish regularly for 30 years and it's one of my favorite. Furst had it at Il Mulino in Manhattan. My version is slightly different but basically the same. Thanks again for all of your reipes and humble way you demonstrate your reipes.
Sincerely, 
Lou Capolino

https://www.youtube.com/watch?v=FfmU28lzG4k

Pasta Amatriciana is one of the four classic Roman dishes.  Like Carbonara and Alla Gricia, Bucatini Amatriciana uses the ingredient known as guanciale along with Pecorino Romano cheese.  This whole recipe can be made in under 30 minutes.  It's a super simple spicy tomato sauce with only 6 ingredients.  I hope you enjoy this classic Bucatini all' Amatriciana recipe!

Ingredients:
-1 pound bucatini or pasta of choice
-6 ounces guanciale *can substitute bacon/pancetta*
-1/4 cup grated Pecorino Romano - plus more for serving
-2 ounces dry white wine
-1 28 ounce can San Marzano plum tomatoes
-1/2 teaspoon chili flakes
-coarse black pepper to taste
-salt to taste

Variation With Pancetta Printable Recipe:
https://www.sipandfeast.com/spaghetti-amatriciana-recipe-pancetta/

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Is BUCATINI AMATRICIANA the Best Roman Pasta Dish?

Pasta alla Zozzona is a Roman dish and a veritable mashup of Carbonara and Amatriciana plus some Italian sausage for good measure. The result is an incredibly rich, velvety sauce that&#39;s impossible to resist.

Pasta alla Zozzona

(454 grams) Rigatoni (or paccheri, ziti, penne, etc)

pancetta

(340 grams) bulk Italian sausage

onion

hot red pepper flakes (or to taste)

(120 milliliters) dry white wine

24-ounce jar (700 grams) passata

(45 grams) grated Pecorino Romano (plus more for serving)

Heat a large pan to medium and saute the pancetta until most of the fat has been rendered.  Remove the pancetta to a plate and set aside.

Add the sausage to the pan and turn the heat up to medium-high.  Once it starts to brown, break it up with a wooden spoon or meat masher.  Add the onion and continue to cook for another few minutes until the sausage is cooked through and the onions are translucent.

Next, add the passata to the pan and bring to a simmer, stirring occasionally.  Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.

Add the pasta to the boiling water and cook to 1 minute less than al dente.  Reserve 1 cup of pasta water.

In a bowl, mix the egg, egg yolks, grated pecorino, and a good amount of black pepper to form a paste.

Remove the pan from the heat and stir in the egg mixture and toss to coat.  Add a touch of pasta water if too dry.  Adjust salt and pepper to taste. Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino.  Enjoy!

One of your best! I want to make this again and use fresh goat cheese rounds as a topping.

Lovely recipe, nice and simple too! Nothing too advanced.

Wowza - this one is a delight!!  The texture is absolutely decadent, but I love it so much more than carbonara because you get the bold tomato flavor, and the contrast between the salty crunch pancetta bits and the pecorino romano, the tangy tomato flavor, and that hint of fennel sweetness in the Italian sausage on top of that velvety, creamy texture.....it's just phenomenal.  One of my all time favorite dishes (though it's definitely a calorie bomb, lol).  LOVE IT!!

This was really amazing! I had this in a restaurant a few weeks ago and was thinking about trying to make it. Then your e-mail popped up with the recipe! I made it for 4 of us for a Sunday dinner and it was more than enough. The only thing I might try the next time is cut back on the sausage to 1/2 pound. I love sausage but thought I would see how it is using a little less.
Thank you!!

Very simple. Very filling. Simply delicious!

I love your programe and the really excellent  recipes!

https://www.youtube.com/watch?v=fLDwyZQP--o

Today we are making an easy and more obscure Roman dish called Pasta alla Zozzona.

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Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto
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Workhorse Cutting Board: https://amzn.to/3kIgyvC
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
RSVP International Wood Salt Box: https://amzn.to/46bSWqJ

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PRINT RECIPE:
https://www.sipandfeast.com/pasta-alla-zozzona/

INGREDIENTS
1 pound (454g) rigatoni or paccheri, ziti, penne, etc
6 ounces (180g) pancetta or guanciale
3/4 pound (340g) bulk Italian sausage
1 medium yellow onion - diced
1 teaspoon crushed hot red pepper flakes - or to taste
1/2 cup (120ml) dry white wine
1 24-ounce jar (700g) passata
1/2 cup (45g) grated Pecorino Romano - plus more for serving
1 large egg
2 egg yolks
salt and pepper to taste
1 cup (240ml) pasta water - will most likely not need all of it

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

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Amatriciana Pasta

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Top 4 pasta allamatriciana recipes from across the web

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Amatriciana Pasta Recipe | Pasta al...

Amatriciana Pasta

Bucatini Amatriciana

Pasta alla Zozzona

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