American-Italian all'Amatriciana

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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


  1. Heat water to boil for pasta, season with salt and cook pasta to al dente.
  2. 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.