Amatriciana Sauce

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


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 


  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.

Crab Cakes with Remoulade Sauce

Fresh Pasta with Parmesan Butter Sauce

Bucatini al Limone

Ricotta Gnocchi

Calabrian Chile Pasta

Amatriciana Sauce

Serena's Amatriciana Sauce

Pasta with Serena's Amatriciana Sauce

🤤 More Drool-Worthy Recipes