How To Make Pasta Amatriciana

Amatriciana (pronounced ah-muh) is an iconic Italian dish with salt-cured pork jowl, tomato, pecorino romano cheese and chiles.

This straightforward pantry meal offers powerful flavors, as the bright and tart tomato base contrasts with the rich pork. And just for added kick, dried peppers add just the right amount of heat to finish it off.

Ingredients

Pasta Amatriciana is a classic pasta dish from Amatrice in Lazio region of Italy, and it’s widely considered one of Italy’s classic Roman dishes, alongside Spaghetti alla Carbonara, Pasta alla Gricia and Cacio e Pepe.

This dish requires minimal ingredients and preparation, making it a perfect choice for weeknight dinners or when you don’t have much time in the kitchen. This recipe features an exquisite tomato sauce, smoky guanciale, spicy chili powder, and freshly grated Pecorino Romano cheese.

To make the sauce, begin by boiling water and adding salt. Next, add the guanciale and chili pepper strips; saute until they are brown and crisp. Lastly, stir in tomatoes until combined.

Guanciale adds fat to the sauce, which is essential for flavor. It also imparts a smoky note, giving this classic Roman pasta dish its authentic Roman flavor.

Traditionally made with pork jowl, Guanciale can easily be substituted with pancetta for that delicious smoky flavor. You may substitute the guanciale with fresh or dried herbs such as basil, parsley, and garlic for an even healthier touch.

Amatriciana is an ideal choice if you’re in search of an easy, satisfying meal that will please even the pickiest eaters. It can easily be added to any menu; simply adjust the spice level or substitute other ingredients for a different taste.

In this recipe, I used bucatini pasta; however, spaghetti, rigatoni and other long pasta shapes can all be used as well. For best results when serving your sauce, use a high-quality bronze die pasta that helps prevent it from clumping together and creating a mess when serving it.

To cook the pasta, boil water according to package instructions minus three minutes. Drain and transfer to sauce in a mixing bowl; gently combine everything and drizzle in some of the cooking water if necessary for finishing cooking. Finally, top off with generous amounts of grated pecorino cheese before serving.

Preparation

Pasta Amatriciana is a beloved dish in Italy, and for a good reason: it’s packed with meat, cheese, and an incredible tomato sauce that you’ll want to devour by the spoonful. If you’re searching for an easy yet delectable pasta recipe, look no further – Pasta Amatriciana guarantees to please any palate!

This amatriciana recipe is easy and quick to prepare with ingredients likely already in your pantry: bucatini, tomato sauce, guanciale, and pecorino romano cheese. Plus it takes only 30 minutes to make, so you can whip this meal up on a weeknight!

The initial step in making amatriciana sauce is to prepare it. You can use either standard tomato sauce or diced canned tomatoes, but be sure to opt for high-quality organic tomatoes.

Once the sauce is ready, add drained pasta and gently toss until combined. Be sure to reserve a cup of pasta water as this helps bind the sauce together and gives it an even texture.

You can finish this pasta dish by topping it with some crispy bacon slices. This will add an irresistibly smoky flavor that’s ideal for this dish!

Amatriciana is typically made with spaghetti or bucatini pasta, but you can also use rigatoni, mezze maniche (mezze rigatoni) and fresh ravioli. It’s important to remember that this pasta dish tends to be more filling than your typical dry variety so serve it up alongside some bread for a complete meal.

Next, you’ll need to cook the pasta until it is al dente (about 8-10 minutes), depending on which type you used. Be sure to read all package instructions carefully for exact timing.

As with any pasta dish, quality ingredients are key for an excellent outcome. While you don’t need to shop at a gourmet grocery store for the highest-grade pasta available, exploring local markets for such products is wise.

You’ll want to use a large pan or stockpot for the pasta so that it has enough room to be mixed with the sauce. You could even use a spider strainer or pair of tongs to quickly transfer the pasta directly from boiling water into your saute pan.

Cooking Time

The amount of time a dish takes to cook depends on its temperature and rate of heat transfer. Different cooking methods also affect this time; roasting food takes longer than frying it.

When making Pasta Amatriciana, the amount of time needed depends on your cooking method. The most traditional way is cooking pasta in boiling water; however, you can also use a microwave or stovetop skillet.

Making an exquisite amatriciana sauce requires high-quality ingredients. San Marzano tomatoes are more expensive than regular cans but have fewer seeds and a sweeter taste.

Additionally, you need to add a lot of salt for flavor. Red pepper flakes are another essential ingredient – although you may opt-out if desired.

Finally, you’ll want to add guanciale (cured pork jowl). This meat has a stronger taste than other cured meats, adding another dimension of flavor and depth to the dish.

If you can’t locate guanciale, pancetta, or even thick-sliced unsmoked bacon may work in its place. But if you have the chance to get your hands on some real guanciale, by all means, take advantage of it!

This recipe is ideal for a quick and effortless dinner. The tomato-based sauce is flavorful, while the meaty guanciale and Pecorino Romano cheese provide ample filling.

When making this recipe, it’s essential to have a large saute pan and pot of boiling water ready. The entire process should take around 25 minutes.

Once the sauce is prepared, mix it with cooked pasta and top off with Pecorino Romano cheese. This sauce can be prepared and stored at room temperature for up to two days or frozen for up to three months.

Amatriciana is one of my favorite Italian pasta dishes, so I’m sure you’ll love it too! It’s a quick and simple weeknight dinner that everyone will love – plus, you can prep extra and freeze for later when you’re short on time.

Variations

Pasta all’Amatriciana is one of Italy’s classic pasta dishes, and for good reason: it’s easy to make yet packed with an irresistible flavor that will satisfy any palate. A sweet and tart tomato sauce is balanced by smoky guanciale and subtle red pepper flakes in this deceptively simple meal that requires minimal effort but provides plenty of satisfaction afterward. Topped off with pecorino cheese for an irresistibly satisfying finish.

This classic pasta dish has many variations, but the basic recipe calls for adding tomatoes to a simple “gricia” sauce made with fat rendered from juicy bits of cured pork jowl. This dish hails from Lazio, an area northeast of Rome located near Naples.

Amatriciana sauce is often served with bucatini, a type of long pasta shaped like thick spaghetti. Bucatini has a hollow center, allowing more surface area for the sauce’s flavors to permeate through and enhancing the tomato taste.

However, spaghetti or rigatoni aren’t the only type of pasta that goes well with amatriciana. You could also try short varieties like penne. When selecting your ingredients for this sauce, be sure to choose high-quality brands of both pasta and sauce.

If you can’t locate guanciale at your local supermarket, pancetta may work just as well. Alternatively, you could substitute the guanciale with any combination of meat and vegetables for a similar taste.

For an authentic amatriciana sauce, be sure to buy San Marzano tomatoes. These have fewer seeds than other brands and will add depth of flavor to your recipes.

Season your dishes with garlic, onion, and white wine for added flavor and sweetness. Onions add an extra layer of sweetness that many traditionalists appreciate, while white wine helps cut back on acidity.

Once the fat from guanciale has rendered itself crisp and deep in color, add tomato sauce. Cook over medium-high heat until all components are thoroughly heated through.

Add pasta to the sauce, then top off with grated cheese and a drizzle of olive oil. Serve immediately!