American-Italian all'Amatriciana

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Believe in Bacon

Rated: 4 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
25 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 25 min
Total:: 35 min

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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.

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Comments & Reviews

recipe American-Italian all'Amatriciana
Marilyn Warren, MI 11-10-2009
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EASIEST PASTA DISH
Rated: 5 stars out of 5

I loved the flavor of the bacon. I usually don't use the speciality bacon she uses but I can glad I did in this case. It... made the dish. I made the whole recipe even tho there is just two of us and we are not big eaters but froze half the sauce for another time. The fennel salad with it was very refreshing. Read more
recipe American-Italian all'Amatriciana
Bronson rego park, NY 09-03-2009
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TERRIBLE MISTAKE
Rated: 1 stars out of 5

It was awful. The sauce tasted metallic because of the canned crushed tomatoes. Use fresh tomatoes and it'll work way... better. Read more
recipe American-Italian all'Amatriciana
Mary Kansas City, MO 05-08-2009
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Very easy and tasted great
Rated: 5 stars out of 5

Very easy and tasted great! I did use the whole package of bacon since I would never use pepper bacon for anything else -... turned out great! Read more
recipe American-Italian all'Amatriciana
David Unity, ME 05-07-2009
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Very Good.
Rated: 5 stars out of 5

Great recipe, I only changed a few things. I used a vadalia onion (i like the flavor of vadalia more than red), 9 pieces of... bacon, a little red wine about a minute before I added the broth and diced tomatoes, and i used penzy's pasta spice instead of fresh parsley. Came out perfectly, Not bland at all! Read more
recipe American-Italian all'Amatriciana
gary austin, TX 05-06-2009
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A nice change from the traditional Italian pasta
Rated: 5 stars out of 5

I was intrigued with the recipe when I saw it on TV. But I cannot have too much sodium, and most things are too salty for... me. So I made some changes that made it work well for those who don't like salty dishes. I subsititued no-salt petite diced tomatoes for the fire-roasted ones, and found (much to my utter delight) the Kitchen Basic brand of "Unsalted Chicken Stock"! I used an extra 14 oz. can of tomatoes, some "Slap Ya Mama" hot seasoning for some extra kick (red pepper flakes would work too!), and plenty of parsley. And don't be afraid of the sharp white cheddar... it was wonderful! The whole dinner was a huge success, and one I will definately make again.Read more
recipe American-Italian all'Amatriciana
AMY denver, CO 04-29-2009
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Yum and Easy!
Rated: 5 stars out of 5

This was delicious! I did change a few things....I doubled the bacon because, well, I like bacon. I used jarred garlic and... deglazed with a bit of red wine and sherry. I also added 1/2 fresh chopped tomato since I had one hanging out in the fridge. We bought the cheddar for the recipe, but ended up just eating it on the side with bread. I actually made the sauce at lunch and just left it on the stove until dinner when I heated it through again. I also added a big handful of chopped basil with the parsley. I thought this was a great and easy weeknight recipe and my kids (age 9mos-7 yrs) loved it as well. I didn't even use an entire pound of pasta...I think my box was 13 oz and it was plenty for all 6 of us with some leftovers. I will make again...thanks, Rachel.Read more