American-Italian all'Amatriciana

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Believe in Bacon

Picture of American-Italian all'Amatriciana Recipe Photo: American-Italian all'Amatriciana Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 57 Reviews
Total Time:
35 min
Prep
10 min
Cook
25 min
Yield:
4 to 6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 57 reviews

  • on August 23, 2011

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    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!

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  • on June 13, 2011

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    Very, very good..quick and delicious I will make again and make double the sauce to have on hand in the freezer. I did add an extra couple of slices of bacon..

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  • on June 02, 2011

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    This did not turn out quite like I had hoped. My family loved it so I quess that's all that matters.

    people found this review Helpful.
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