Pasta Amatriciana, or Pasta All' Matriciana, is a classic Italian pasta dish that's quick, easy to make, and incredibly flavorful.
Penne pasta is used in this recipe, tossed in a simple tomato-based sauce flavored with bacon, garlic, onion, and white wine to enhance and bring out more depth of flavor in the tomato sauce.
This dish can be prepared in approximately 30 minutes, making it perfect for a busy weeknight dinner.
Plus, this Pasta Amatriciana recipe can be easily customized by adding extra sauce, such as cooked shrimp, shredded rotisserie chicken, sauteed mushrooms, or even a few handfuls of baby spinach.
This recipe for Pasta Amatriciana pairs perfectly with Garlic Bread and Cesar salad or Garden Salad. It serves about 6-8 people.
How to Make Pasta Amatriciana?
Note: The full instructions are provided in the recipe card below.
Start with a large pot of water, about 6 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks.
Use the cooking time on the pasta package as a guide until just al dente (about 10 minutes). Drain the pasta. Just be sure to save about 1-½ cups of pasta water. If you have a pot with a colander insert, use it to drain the pasta.
If not, drain the pasta in a colander set in the sink. While the pasta is cooking, place the 1 tablespoon of the extra virgin olive oil and the bacon in a 1-quart saucepot over low heat (you don't want too much heat, or you'll scorch the bacon), and render the fat out for 10 to 25 minutes.
When the fat is rendered out, place the bacon on paper towels, reserve it, and put it aside.
Heat the ¾ cup of extra virgin olive oil and 2 tablespoons of the bacon fat in a 7-quart pot over medium heat. When hot, add the onion, garlic, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper and cook, stirring until the onion begins to caramelize for about 10 to 15 minutes.
Add 1 teaspoon red pepper, swirl the pan to combine, and cook for 30 seconds more. Add the wine and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates, about 3 minutes.
Next, add the canned tomatoes, rinse the can with 1 cup of pasta water, add the water to the pan—add ½ teaspoon sugar, and add the bacon back to the pot. Bring to a simmer and cook until slightly thickened and flavorful, about 20 to 30 minutes.
Lift the pasta out of the colander using tongs and add it to the sauce. Toss to coat the pasta in the sauce, and add a splash of pasta water if it seems dry.
Add the basil and toss again to combine. Taste and adjust the seasoning with more kosher salt and red pepper flakes if needed.
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Recipe
Easy Pasta Amatriciana
Tools
Ingredients
For the Pasta Amatriciana:
- ¾ cup extra-virgin olive oil
- 2 tablespoons of the rendered bacon fat
- 10 cloves garlic , slivered or minced
- 1 medium onion , finely chopped
- One 28-ounce can of crushed tomatoes
- 1 teaspoon Red pepper flakes (Omit if you have small children)
- ¼ teaspoon ground black pepper
- ½ to 1 teaspoon kosher salt , adjust to taste
- ½ to 1 teaspoon granulated sugar
- ⅓ cup torn basil leaves or chopped fresh Italian Parsley
- ⅓ white wine , optional
- 1 cup of pasta water
Serving:
- 1 pound Penne , or your favorite pasta
- Freshly grated or shaved Pecorino or Parmigiano-Reggiano cheese
- Chopped fresh basil or Italian parsley for garnish
Instructions
- Start with a very large pot of water, about 6 quarts. Bring it to a rapid boil. Add 2 tablespoons of kosher salt and drop in the pasta while the water is at a boil and give it a gentle stir. Stir it occasionally while it cooks. Use the cooking time on the pasta package as a guide to cook until just al dente, (about 10 minutes).
- Drain the pasta. Just be sure to save about 1-½ cups of pasta water. If you have a pot with a colander insert, use it to drain the pasta. If not, drain the pasta in a colander set in the sink.
- While the pasta is cooking, place the 1 tablespoon of the extra virgin olive oil and the bacon in a 1-quart saucepot over low heat (you don't want too much heat, or you'll scorch the bacon), and render the fat out for 10 to 25 minutes. When the fat is rendered out, place the bacon on paper towels, reserve the fat, and put it aside.
- Heat the ¾ cup of extra virgin olive oil and 2 tablespoons of the bacon fat in a 7-quart pot over medium heat. When hot, add the onion, garlic, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper and cook stirring until the onion begins to caramelize for about 10 to 15 minutes. Add 1 teaspoon red pepper and swirl the pan to combine and cook for 30 seconds more.
- Add the wine and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates about 3 minutes. Next, add the canned tomatoes, rinse the can with 1 cup of pasta water, add the water to the pan—add ½ teaspoon sugar, and add the bacon back to the pot. Bring to a simmer and cook until slightly thickened and flavorful, about 20 to 30 minutes.
- Using tongs, lift the pasta out of the colander and add it to the sauce. Toss to coat the pasta in the sauce, add a splash of pasta water if it seems dry. Add the basil and toss agon to combine. Taste and adjust the seasoning with more kosher salt and red pepper flakes if needed. Transfer the Pasta Amatriciana to a large serving bowl and top grated pecorino cheese.
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).
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.