Amatriciana Sauce

  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

1 tablespoon olive oil

4 ounces pancetta or bacon, thinly sliced 

1/2 medium yellow onion, thinly sliced 

3 cloves garlic, thinly sliced 

Pinch crushed red pepper 

One 28-ounce can whole tomatoes, crushed, with juices

Kosher salt

About 1 1/2 pounds of your favorite pasta

3 tablespoons finely grated Pecorino-Romano or Parmesan, plus more for serving 

Directions

  1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
  2. Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes. 
  3. While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Crab Cakes with Remoulade Sauce

Corned Beef Hash Benedict with Cheesy Mornay Sauce

Chicken Marsala Pasta al Forno

One-Pot Super Easy Fusilli

Game Day Chili

Ricotta Gnocchi

Amatriciana Sauce

Serena's Amatriciana Sauce

🤤 More Drool-Worthy Recipes