Ingredients
- Salt
- 1 pound whole-wheat cassarecci, rigatoni or penne pasta
- 1 tablespoon extra-virgin olive oil
- 6 slices lean peppered bacon, chopped
- 1 large red onion, chopped
- 4 cloves garlic, finely chopped or grated
- 1 cup chicken stock
- 1 (28-ounce) can crushed fire roasted tomatoes
- Black pepper
- A handful flat-leaf parsley, chopped
- Shredded sharp white Cheddar, to pass at table
Directions
Heat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.
Photo: American-Italian all'Amatriciana Recipe











Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 59 reviews
By julip1882
on March 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love this, one of our favorite Food Network recipes! My kids love it too!
By alisha mcdonald
on February 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love your recipes. This is a fast an easy one, an im all for these tasty ones. Only thing i did different is i used a lb of bacon.. THX soooo much Rachel Ray
By Fresh Baked
Corona, CA
on August 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved this recipe! The first time I cooked it the bacon was soft. To solve this problem I removed the bacon from the pan and added it at the end of the cooking process. The bacon was crisp and delicious! I'll continue to make it! Love You Rach!
Read all 59 reviews