This classic sauce is easy to make for a speedy weeknight dinner. On the table in under 30 minutes, it will be a family favorite in no time flat!
all amatriciana, amatriciana recipe, Amatriciana Sauce
or pancetta, chopped
1- 28 oz can
a good handful of fresh parsley
Cayenne Pepper/ground chili
to taste *optional
pasta cooking water
Salt and pepper to taste
Heat the oil in a large saute pan, add the chopped bacon, and cook until crisp and the fat is rendered. Using a slotted spoon, remove the bacon.
Using the leftover fat, add the chopped onions and saute on high heat for 4-6 minutes until translucent. Add the bacon back to the pan.
Add the white wine and using a wooden spoon mix well scraping any crispy bits from the bottom of the pan. Cook the wine down until it's barely visible.
Lower the heat and mix in the can of tomatoes and stir well followed by the ground chili and parsley.
Cook the sauce uncovered, 15 minutes, or until the sauce darkens and thickens.
Meanwhile, bring a pot of salted water to a boil, cook the pasta until just undercooked (reserve the pasta water before draining).
Drain the pasta and place directly into the saute pan along with any pasta water needed to loosen the sauce.
Stir well and add the freshly grated Pecorino Romano cheese.
Once the pasta is cooked, taste for seasoning, season to taste and serve hot.
For the best quality tomatoes, use San Marzano tomatoes they are sweet, delicious and worth the extra money.
Don’t skip the grated cheese! It totally makes the dish. If you’re not a fan of Pecorino Romano cheese, you can swap it for Parmesan.
Don’t season until the end. Bacon and Pecorino Romano cheese are salty so wait until the end to taste and season as needed.
Don’t have Cayenne Pepper? Use red pepper flakes or leave it out altogether.
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