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American-Italian all'Amatriciana Recipe

American-Italian all'Amatriciana

Recipe courtesy Rachael Ray, 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 21-30 of 59

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  • on May 06, 2009

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    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.

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  • on April 29, 2009

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    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.

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  • on April 28, 2009

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    I didn't like this very much. I thought it was very salty. I don't think I'll make it again. I'm sure my roomates (college boys with like it since it includes bacon and it's make already :

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  • on November 08, 2008

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    I tried this recipe and found it kind of bland. My roommate enjoyed it but i don't think that i will be trying it again.

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  • on October 08, 2008

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    I made this for my husband and I for dinner last night, and it is definately a KEEPER! I wouldn't change a thing, made the recipe exactly as stated and it was wonderful.

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  • on October 06, 2008

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    This was a really solid sauce although I definitely took longer than 30 minutes to make it. I tasted it throughout the cooking process and it just seemed to meed more time so that the tomatoes didn't taste as canned and so that everything would come together. I try Amatriciana everywhere I go now!

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  • on October 05, 2008

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    I made this after watching it on TV and Boy it was a good one. I still have a tough time looking at something that should taste like the old familure pasta and red sauce with parm cheese but this is s winner! My husband loved it. We will make it again

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  • on October 04, 2008

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    I saw this recipe online several months ago while searching for a recipe to make for a group. This is now one of my standard 'go-to' recipes when entertaining. Everybody loves it, and can't believe when I tell them how simple it is to make.

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  • on September 15, 2008

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    I selected this recipe because it seemed like I could get it on the table quickly and indeed I did. I think it was easily done in under 30 minutes. This recipe rocks!! It packs an excellent, robust flavor for so few ingredients. I served it with a salad and ciabatta bread and my family LOVED it. This one is definitely a keeper. Way to go Rachael!!

    Janice from Denver

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  • on September 14, 2008

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    It was really good. Something diffrent, we get tired of the same o same o "spaghetti" and "Chicken fettuccine".

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