Pasta all’Amatriciana

May 7, 2014

This was a dish I first experienced while visiting Rome. The sauce is the perfect blend of smokey and spicy. In Rome, it is served with a pasta called bucatini. It is like a thicker version of spaghetti with a hollow middle. It is a great complement to the sauce, so if you can find it (maybe a fresh pasta market), I recommend trying it. If you can’t find any, pick your favorite noodle!

20140407 Amatriciana

You will need:

  • 1 T olive oil
  • 4 oz thick-cut bacon, chopped
  • 1/2 t crushed red pepper flakes
  • 1/2 t ground pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 t oregano
  • 1/2 t basil
  • 1 can (28 oz) crushed tomato
  • 1/2 c red wine (optional; I used a chianti)
  • 1/2 c Pecorina Romano, grated
  • 1 lb bucatini (or spaghetti)

Then you will…

  1. In a large non-stick skillet, heat the oil over medium heat.
  2. Add the bacon and saute until starting to crisp, about 5 minutes.
  3. Add the red pepper flakes and ground pepper. Mix in.
  4. Add the chopped onion, garlic, oregano and basil. Cook for about 10 minutes or until the onion is softened and lightly golden.
  5. Add the crushed tomato and mix well. Stir in the red wine.
  6. Reduce heat and allow the sauce to simmer for 15-20 minutes.
  7. Meanwhile, bring a large pot of salted water to a boil.
  8. Cook the pasta just shy of al dente.
  9. Add 1 cup of the pasta cooking water to the tomato sauce.
  10. Drain the pasta and add to the sauce. Toss to coat.
  11. Stir in the grated cheese.
  12. Serve hot with extra cheese for sprinkling!

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