Pasta Amatriciana
Pasta amatriciana hails from Amatrice, Rieti, in Italy and is a robust-tasting pasta dish made with bucatini pasta, tomatoes, white wine, pancetta, and garlic for a hearty flavor.
Servings: 4
Equipment
Ingredients
- 2 Cans whole peeled tomatoes San Marzano, 28 Ounces each
- 1 Tablespoon olive oil
- 1 Pound bucatini pasta
- 4 Ounces pancetta chopped, or unsmoked thick-cut bacon
- 6 Cloves garlic fresh minced
- ½ Teaspoon red pepper flakes
- ¼ Cup white wine
- ¼ cup pecorino romano cheese freshly grated, plus extra for garnish
- salt and pepper to taste
- fresh basil for garnish (optional)
Instructions
- In a large mixing bowl, crush the San Marzano tomatoes using your hands, ensuring all pieces are pressed and smaller than a whole tomato. Set aside.
- In a large pot, cook the pasta in salted water as directed until just al dente. Drain and set aside.
- In a 12-inch skillet over a medium heat, add the olive oil and the pancetta (or bacon). Cook until crisp and lightly browned, 5 to 7 minutes.
- Add the garlic and pepper flakes and cook for an additional minute.
- Add the white wine to deglaze the pan and cook over medium-low heat for about 2 minutes until the wine has evaporated.
- Add the crushed tomatoes and simmer for 5 to 10 minutes over a medium-low heat.
- Add the cooked pasta and toss until well coated. If needed, you can add a bit of the pasta water to emulsify the sauce and create a silky texture.
- Remove the pan from the heat and stir in ¼ cup of pecorino romano cheese.
- Season with salt and black pepper.
- Serve hot with fresh chopped basil and freshly grated parmesan cheese as a garnish.
Notes
Keep some of the pasta cooking water: If your sauce thickens too much, you can add some of this starchy liquid to thin it out. It also helps emulsify the sauce which makes it stick to the pasta.
Dicing the pancetta: I like to cut mine into a small dice so it distributes evenly throughout the amatriciana sauce, but you can cut yours into larger pieces if you prefer.
Grate your own cheese: Don't buy shredded pecorino romano cheese - grate your own. It's so much more delicious!
Dicing the pancetta: I like to cut mine into a small dice so it distributes evenly throughout the amatriciana sauce, but you can cut yours into larger pieces if you prefer.
Grate your own cheese: Don't buy shredded pecorino romano cheese - grate your own. It's so much more delicious!
Nutrition
Calories: 649kcal | Carbohydrates: 95g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 569mg | Potassium: 734mg | Fiber: 6g | Sugar: 8g | Vitamin A: 351IU | Vitamin C: 21mg | Calcium: 166mg | Iron: 4mg
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