Amatriciana
Savor the flavors of Italy with our classic Amatriciana recipe. This hearty pasta dish features crispy pancetta, tangy tomatoes, and a touch of red pepper for a satisfyingly spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1/2 teaspoon red pepper flakes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- Salt and pepper, to taste
- 1 pound spaghetti or bucatini pasta
- 1/2 cup grated Pecorino Romano cheese
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced pancetta and red pepper flakes. Cook until pancetta is crispy and browned, about 5-7 minutes.
- Add finely chopped onion to the skillet. Cook until onion is softened and translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in crushed tomatoes, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low. Let it simmer gently while you prepare the pasta, stirring occasionally.
- In a large pot of salted boiling water, cook spaghetti or bucatini according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
- Add the cooked pasta to the skillet with the amatriciana sauce. Toss well to coat the pasta evenly with the sauce. If needed, add some reserved pasta water to loosen the sauce.
- Remove from heat and stir in grated Pecorino Romano cheese.
- Serve hot, garnished with additional grated cheese and chopped fresh parsley if desired.
Nutrition
- Calories: 490
- Sugar: 8g
- Sodium: 784mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 27mg