Pasta Amatriciana (30 Minutes)

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Pasta Amatriciana is a classic Italian dish hailing from the region of Lazio (specifically the town of Amatrice). This flavorful and satisfying pasta dish features a sauce made from pancetta, tomatoes, onions, and chili flakes.

The combination of salty pancetta, tangy tomatoes, and a hint of heat creates a harmonious balance of flavors that will leave you craving more. While the sauce is traditionally served with bucatini, a thick spaghetti-like pasta with a hollow center, you can also use other types of pasta such as spaghetti or rigatoni. Yum!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2–3 servings 1x

Ingredients

Units Scale
  • 8 ounces bucatini pasta (or any other pasta of your choice)
  • 4 ounces pancetta, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 can (14 ounces) crushed tomatoes
  • Salt and pepper to taste
  • Grated Pecorino Romano cheese (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the bucatini pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, cook the diced pancetta over medium heat until it becomes crispy and golden brown. This should take about 5-7 minutes. Remove the pancetta from the skillet and set it aside, leaving the rendered fat in the pan.
  3. In the same skillet, add the chopped onion and sauté for about 5 minutes until it becomes translucent and slightly caramelized. Add the minced garlic and red pepper flakes, and cook for an additional minute until fragrant.
  4. Pour in the crushed tomatoes and bring the sauce to a simmer. Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
  5. Add the cooked pancetta back to the skillet and toss it with the sauce. Cook for an additional minute to warm through.
  6. Add the cooked bucatini pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
  7. Serve the Pasta Amatriciana hot, garnished with grated Pecorino Romano cheese and chopped parsley.

Notes

Choose high-quality pancetta, preferably sliced thick, for the best flavor. Look for pancetta at Italian delis or specialty stores. Also, use good-quality canned crushed tomatoes or fresh tomatoes if they’re in season.

The Pecorino Romano cheese adds a salty kick to the Pasta Amatriciana, so don’t skip this step. Freshly grated cheese is always recommended for the best flavor. Pasta dishes are best enjoyed right after cooking while they’re still hot so serve the Pasta Amatriciana immediately and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 510
  • Sugar: 7g
  • Sodium: 960mg
  • Fat: 14g
  • Carbohydrates: 77g
  • Fiber: 6g
  • Protein: 19g
  • Cholesterol: 25mg

Pair this with...

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Cheesy Breadsticks

Begin with a basic bread dough – a blend of flour, water, yeast, a bit of sugar, and salt. After kneading and letting it rise until it doubles, roll the dough out into a rectangle on a floured surface. Now, here comes the cheesy magic! Generously sprinkle your favorite shredded cheese, like mozzarella or cheddar, over half of the dough. Fold the other half over the cheese, sealing the cheesy treasure within. Cut the dough into strips, giving you the classic breadstick shape. Arrange them on a baking sheet. Before they go into a preheated oven, you might want to brush them with a mixture of melted butter and garlic for an extra layer of flavor. Bake until they're golden and the cheese inside has melted into gooey perfection.

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