Pasta Amatriciana, or All'Amatriciana, is a classic Italian dish that originated in Amatrice, northeast of Rome in the Abruzzo region. Traditionally, it was prepared without tomatoes, but the Roman adaptation with tomatoes has become the most popular version-and it's the one I'm sharing with you in this recipe.
In this version, penne pasta is tossed in a rich tomato-based sauce infused with the flavors of pancetta, garlic, onion, and wine, which adds depth and enhances the sauce's taste. This dish comes together in about 30 minutes, making it a great choice for busy weeknight dinners.
Plus, it's incredibly versatile-you can customize it by adding cooked shrimp, shredded rotisserie chicken, sautéed mushrooms, or even baby spinach. Pair this Pasta Amatriciana with garlic bread and a Caesar or garden salad for a delicious meal.
Jump to
Ingredients You'll Need
See recipe card for quantities.
- Pasta: Any type works, but shapes like penne or bucatini are great for holding the sauce.
- Bacon: Adds smoky, savory depth and can be substituted with pancetta or jowl bacon.
- Onion & Garlic: Build flavor.
- Red Pepper Flakes: Provide a subtle kick of heat.
- Tomato Paste: Enhances the tomato flavor and adds richness.
- White Wine: Brightens the flavors and adds depth; substitute with water if needed.
- Crushed Tomatoes: Form the base of the sauce.
- Sugar: Balances the acidity of the tomatoes.
- Grated Cheese (Pecorino Romano or Parmesan): Adds a salty, nutty finish to the dish.
How to Make Pasta All' Amatriciana
Note: Full instructions are provided in the recipe card below.
- Boil 4 quarts of water with 1 tablespoon of kosher salt for the pasta.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Cook bacon until crisp, then transfer to a bowl. Reserve 3 tablespoons of fat in the skillet or add olive oil if needed.
- Sauté onion until softened (4-5 minutes), then add garlic and cook for 30 seconds. Stir in red pepper flakes and tomato paste, cooking for 20 seconds. Add wine and cook for 30 seconds.
- Mix in crushed tomatoes, bacon, salt, sugar, and 1 cup of water from the tomato can. Simmer for 25-30 minutes, seasoning with salt.
- Cook pasta until al dente. Reserve ⅓ cup of pasta water and transfer the pasta directly into the sauce. Toss to coat, adding pasta water if needed.
- Sprinkle with grated cheese, toss, and serve immediately with extra cheese on the side.
Storage, Make Ahead, & Freezing
- Storage: Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.
- Make Ahead: The sauce can be made 2 days ahead and stored in the fridge. Reheat and toss with freshly cooked pasta.
- Freezing: Freeze the sauce in a sealed container for up to 2 months. Thaw in the fridge and reheat on the stovetop. For best flavor, cook pasta fresh.
Camila's Tips & Variations
Pasta Options: Bucatini is traditional, but spaghetti, rigatoni, or penne work well.
Guanciale or Substitutes: Guanciale is ideal, but pancetta, bacon, or salt pork work too.
Using Salt Pork:
- Remove the rind, rinse, and pat dry. Choose salt pork with 70% fat and 30% lean. Slice into ¼-inch pieces. If slicing is difficult, freeze for 15 minutes.
- Simmer salt pork with water in a skillet over medium heat until water evaporates (about 8 minutes).
- Lower heat to medium-low and cook, stirring, until fat renders and pork is golden (5-8 minutes). Proceed with the recipe as stated.
Frequently Asked Questions
My sauce is too thick-what can I do?
Add a splash of reserved pasta water to loosen the sauce and help it coat the pasta evenly.
My sauce is too acidic-how do I fix it?
Add a pinch of sugar to balance the acidity.
Can I use extra virgin olive oil instead of rendered fat?
Rendered guanciale or bacon fat adds authentic flavor, but extra virgin olive oil or olive oil can be used for a lighter version
Pair with
You may also like
Recipe
Pasta Amatriciana
Equipment
Ingredients
For the Pasta Amatriciana:
- 8 ounces ¼ inch thick slices bacon, pancetta or jowl bacon cut into 1-½ inch julienne strips
- 5 cloves garlic , slivered or minced
- 1 medium onion , finely chopped
- 1 28-ounce can of crushed tomatoes
- 2 tablespoons tomato paste , optional
- 1 teaspoon kosher salt , adjust to taste, plus 1 tablespoon for the pasta water
- ½ teaspoon Red pepper flakes (Omit if you have small children)
- 1 teaspoon granulated sugar
- ¼ cup red wine , optional
- 1-⅓ cups water
- extra virgin olive oil or olive oil , as needed
Serving:
- 1 pound Penne , or your favorite pasta
- 1 cup Freshly grated or shaved Pecorino or Parmigiano-Reggiano cheese
- Chopped fresh basil or Italian parsley for garnish
Instructions
- Fill a large pot with 4 quarts of water, add 1 tablespoon of kosher salt, and bring to a boil for the pasta.
- In a large skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. Add the bacon and cook until crisp. Remove the pancetta with a slotted spoon and transfer it to a bowl. Pour off all but 3 tablespoons of fat from the skillet (if there's no fat, add 3 tablespoons of extra virgin olive oil).
- Return the skillet to medium heat and add the onion. Cook, stirring, until softened, about 4 to 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the red pepper flakes and tomato paste, cooking constantly for 20 seconds. Add the wine and cook for another 30 seconds.
- Stir in the crushed tomatoes, crispy bacon, sugar, salt, and 1 cup water sloshed from the tomato can. Bring the mixture to a boil, then reduce the heat to a simmer. Season with salt and let the sauce cook, stirring occasionally, until thickened, about 25 to 30 minutes.
- While the sauce simmers, cook the pasta in the boiling water until al dente. Reserve ⅓ cup of the pasta water, then use tongs to transfer the pasta directly into the skillet with the sauce. Toss the pasta to coat, adding the reserved pasta water if the sauce seems too thick. Taste and adjust the seasoning with salt, if needed.
- Remove the skillet from the heat, sprinkle grated cheese over the pasta, and toss to combine. Serve immediately, with extra grated cheese on the side if desired.
Notes
- To store: Refrigerated Leftover Pasta Amatriciana, covered for up to 2 days.
- To reheat: In the microwave until hot or on a stovetop over medium heat until heated through (adding a splash of water if needed).
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
