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
1tablespoonextra virgin olive oil
4-6ouncespancetta (Italian bacon) cut into a small or medium dice
1(28-ounce) cancrushed San Marzano or Italian plum tomatoesor canned whole Italian tomatoes, processed until mostly smooth
freshly ground black pepper
1 lb (16 ounces)rigatoni, bucatini, or spaghetti see recipe headnote
1ouncefinely 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.