Pasta Amatriciana
This Pasta Amatriciana recipe is my rendition on classic Italian amatriciana sauce. Prepared with crispy pancetta, dried red pepper flakes, canned Italian tomatoes, and pecorino cheese, this flavorful pasta sauce packs some heat and comes together in less than 30 minutes! While bucatini or spaghetti is the traditional pasta choice for amatriciana, rigatoni is a great alternative that has quickly become my personal favorite. The deep ridges and large surface area allow the textured sauce to cling really well.
Ingredients
- 1 tablespoon extra virgin olive oil
- 4-6 ounces pancetta (Italian bacon) cut into a small or medium dice
- 1 small yellow onion (roughly 6-7 ounces) finely diced
- 1 teaspoon crushed red pepper flakes or ½ teaspoon, if you prefer less heat
- kosher salt I recommend Diamond Crystal brand
- 3 garlic cloves finely sliced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed San Marzano or Italian plum tomatoes or canned whole Italian tomatoes, processed until mostly smooth
- freshly ground black pepper
- 1 lb (16 ounces) rigatoni, bucatini, or spaghetti see recipe headnote
- 1 ounce finely grated pecorino romano cheese (roughly ¼ cup) plus more for serving
Instructions
- Heat the olive oil in a large (12-inch) skillet over medium heat. Add the pancetta and cook until rendered and crispy, about 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl and set aside, leaving any rendered fat behind in the skillet.
- Add the onion, red pepper flakes, and a generous pinch of salt to the pan and cook over medium-low heat, stirring often, until the onions are soft, translucent, and just beginning to gain color, about 5 to 7 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 to 2 minutes.
- Add the tomato paste and cook, stirring constantly to prevent scorching, until the tomato paste has started to cook slightly and darken in color. Add the canned tomatoes and reserved crispy pancetta back into the skillet and stir the sauce until all of the ingredients are incorporated evenly. Bring the sauce to a simmer and cook for an additional 15 to 20 minutes, seasoning to taste with salt and black pepper.
- Meanwhile, boil the pasta until just shy of al dente. Using a spider skimmer or large slotted spoon, transfer the pasta directly into the skillet and toss with the sauce. With the pan over low heat, add the pecorino cheese and a generous splash or two of starchy pasta water as needed to help loosen the sauce. Toss until the sauce evenly coats the pasta. Serve with additional finely grated pecorino as desired.
Tips for Success:
- this recipe calls for 1 teaspoon dried red pepper flakes. It packs a decent amount of heat, but doesn't overpower the palate. Of course, if you are sensitive to spicy foods, decrease the quantity to 1/2 teaspoon or less, and simply adjust to taste.
Serving: 1serving, Calories: 620kcal, Carbohydrates: 90g, Protein: 21g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 353mg, Potassium: 456mg, Fiber: 5g, Sugar: 5g, Vitamin A: 311IU, Vitamin C: 5mg, Calcium: 116mg, Iron: 2mg