Pasta All' Amatriciana Recipe - Cooking Index
Pasta All' Amatriciana Recipe - Cooking Index
The name sounds so complicated, but this is simply pasta with tomatoes and Italian bacon. It is very popular in Rome and has been for many generations.
Cuisine: Italian| 1/2 lb | 227g / 8oz | Dry pasta - penne preferred |
| Sauce | ||
| 1/3 lb | 151g / 5.3oz | Pancetta - coarsely chopped |
| 1 lb | 454g / 16oz | Yellow onion - coarsely chopped (medium) |
| 2 tablespoons | 30ml | Olive oil |
| 1/4 teaspoon | 1.3ml | Dried red-pepper flakes - or to taste |
| 1 cup | 237ml | Italian tomato sauce - see * note |
| (or use prepared sauce) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| 4 tablespoons | 60ml | Freshly-grated pecorino or parmesan cheese |
* Note: See the "Italian Tomato Sauce" recipe which is included in this collection.
Cook the pasta (I prefer penne with this dish) according to package directions.
Saute the pancetta and onion until transparent. Add the oil, red pepper flakes, tomato sauce and salt and pepper to taste. Simmer for a few minutes and toss with the cooked pasta. Top with the cheese. This recipe serves 4 as a first course
Source:
Jeff Smith
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