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A heaping bowl of pasta with Amatriciana Sauce topped with grated cheese
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5 from 8 votes

Amatriciana Sauce

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!
Course Main
Cuisine Italian
Keyword all amatriciana, amatriciana recipe, Amatriciana Sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 799
Author Erren Hart

Ingredients

  • 1 lb pasta
  • 1 tablespoon Olive oil
  • ½ lb bacon or pancetta, chopped
  • 1 red onion small, chopped
  • 1 yellow onion small, chopped
  • ½ cup white wine
  • 28 oz crushed tomatoes 1- 28 oz can
  • a good handful of fresh parsley chopped
  • Cayenne Pepper/ground chili to taste *optional
  • ¼ cup Pecorino Romano freshly grated
  • 1 cup pasta cooking water
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 799 | Carbohydrates: 106g | Protein: 26g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 654mg | Potassium: 1048mg | Fiber: 8g | Sugar: 14g | Vitamin A: 448IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 4mg