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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 41-50 of 59

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  • on April 29, 2008

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    This is the only Rachael recipe I've ever made where I can say I got in under the 30 minute mark. Quick, uses pantry staples, delicious - all in all, perfect!

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  • on April 26, 2008

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    This turned out FANTABULOUS! My whole family loved it. Next time, I will add a little more bacon since everyone fought for more : This reheats really well, too. So easy and tasty!

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  • on April 25, 2008

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    Added a few more slices of bacon, deglazed with balsamic and added a dash of crushed red pepper. Simply stunning.

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  • on April 23, 2008

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    Recipe was well flavored written. For most recipes, you have to add seasonings "to taste" in order to bring them "around." The only adjustment I had to make was to add approximately 1 cup of pasta sauce.

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  • on April 22, 2008

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    this dish was very tasty. i did not use fresh herbs but used jarred spices.

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  • on April 21, 2008

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    Used about 4 Tbsp olive oil and only half the large red onion. Also used chopped garlic from a jar to save time and 9 slices of bacon for more flavor and meatiness. Also the recipe on here doesn't include the fresh basil which she used on the show. Very important. Bacon should be kinda crispy as it softens when you add the stock. Also guage how much pasta you add to the sauce. Add it slowly and blend. You might not want to use the entire pound. I used parmesan cheese and added a teaspoon of crushed red peppers. That gave it a nice little bit of a kick that I thought it needed. My entire family loved it.

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  • on April 21, 2008

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    It doesn't need to be "Americanized." Perfect as it is and the cheddar is just so wrong.

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  • on April 19, 2008

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    It didnt taste bad, but all we could taste was the fire roasted tomato flavor. I couldnt taste the bacon/onion/garlic at all unless I got some specifically on my fork. It just tasted like pasta with tomato. The cheese is an absolute must to broaden the flavor. I will try this one more time with double the bacon, not cooking the onions as long as it calls for because the flavor cooks out and they basically disappear.

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  • on April 17, 2008

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    I saw this recipe when I was lying on the couch and recovering from the flu (not with much of an appetite and thought it looked GRAND so thought "hey, if i am sick and it looks good..let's make it." well it was a good dish and i think others will like it but the bacon and the tomatoes weren't a good combo for me (didn't like the way the flavors tasted and probably wouldn't recommend the cheddar cheese, maybe a white one, it seemed to overpowering. but overall "adequate"

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  • on April 14, 2008

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    I changed it up a little by adding button mushrooms and no onions. It was great.

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