What is Pasta all’Amatriciana?
Pasta all’Amatriciana is also known as Sugo all’Amatriciana. It is a traditional Italian pasta with guanciale, tomatoes, Pecorino Romano cheese, and pasta bucatini or rigatoni.
The sauce is made from sautéed guanciale and tomatoes and it is seasoned with a touch of chili pepper. It’s a rich and delicious sauce that perfectly pairs with the pasta.
Why I Love This Recipe?
I love Pasta all’Amatriciana because III has simple ingredients and it has a very delicious flavor. It has smoky guanciale, tomatoes and Pecorino Romano cheese.
It’s my go to recipe because it’s so easy to make and everybody always loves it. I love to make it for a casual weeknight meal or a dinner to share with friends. Pasta all’Amatriciana never disappoints!
And if You like this recipe, I also recommend trying out this delicious Spaghetti Carbonara!
Key Ingredients
- Guanciale: Provides a rich, smoky flavor. If guanciale is not available, pancetta or unsmoked bacon can be used as substitutes.
- San Marzano Tomatoes: Known for their sweetness and low acidity, these tomatoes are ideal for making the sauce. Use whole canned San Marzano tomatoes for the best flavor.
- Pecorino Romano Cheese: Adds a sharp, salty taste to the dish. Freshly grated Pecorino Romano is recommended.
- Pasta: Bucatini or rigatoni are traditional choices, but spaghetti can also be used.
- Chili Pepper: Adds a touch of heat to the sauce. Adjust the amount according to your preference.
Expert Tips
Choosing Guanciale: Look for high-quality guanciale at Italian specialty stores or online. Its unique flavor is key to an authentic Amatriciana sauce.
Tomato Preparation: Crush the canned tomatoes by hand or with a fork to retain a slightly chunky texture, which adds body to the sauce.
Pasta Cooking: Cook the pasta until al dente, as it will continue to cook slightly when mixed with the hot sauce.
Mantecatura: This Italian technique it’s tossing the pasta with the sauce and cheese to create a creamy texture. Just reserve some pasta water to help to emulsify the sauce.
Variations and Substitutions
- Vegetarian Version: Replace guanciale with smoked tofu or mushrooms for a vegetarian take on this classic dish.
- Spicy Amatriciana: Increase the amount of chili pepper for a spicier version of the sauce.
- Different Cheeses: While Pecorino Romano is traditional, you can experiment with Parmesan or a blend of both cheeses for a different flavor profile.
How to Store?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.
How to Serve?
Serve Pasta all’Amatriciana nice and hot, topped with extra Pecorino Romano cheese for more flavor. It tastes great with a fresh green salad or a Caesar salad on the side. Add some warm garlic bread to soak up the sauce—it’s always a hit!
For a true Italian meal you can serve it with a glass of red wine like Chianti or Sangiovese. It’s an easy, delicious meal that feels like a cozy dinner in Italy!
Print
Pasta all’Amatriciana Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Pasta all’Amatriciana is a traditional Roman pasta dish made with guanciale, San Marzano tomatoes, and Pecorino Romano cheese. This simple yet delicious recipe is perfect for a comforting meal.
Ingredients
- 8 oz guanciale, diced
- 1 can (28 oz) San Marzano tomatoes, crushed
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1/2 cup Pecorino Romano cheese, grated
- 12 oz bucatini or rigatoni pasta
- Salt, to taste
Instructions
- Prepare Guanciale: In a large skillet, cook the diced guanciale over medium heat until it becomes crispy and the fat is rendered, about 5-7 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Make Sauce: Add the red chili flakes to the rendered fat and cook for 1 minute. Pour in the crushed San Marzano tomatoes and bring to a simmer. Cook for about 15 minutes, allowing the sauce to thicken.
- Cook Pasta: Meanwhile, cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
- Combine: Add the cooked guanciale back to the sauce. Then, add the drained pasta to the skillet with the sauce, tossing to coat. If needed, add some reserved pasta water to achieve the desired consistency.
- Serve: Serve the Pasta all’Amatriciana hot, topped with freshly grated Pecorino Romano cheese.
Notes
Adjust the amount of chili flakes according to your spice preference.
If the sauce becomes too thick, use the reserved pasta water to thin it out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
FAQ
Can I use a different type of pasta?
Yes, while bucatini and rigatoni are traditional, you can use spaghetti, penne, or any pasta shape you prefer.
Is Pecorino Romano cheese necessary?
Pecorino Romano adds a distinct salty flavor, but you can substitute it with Parmesan or a blend of both cheeses if desired.
Can I prepare the sauce ahead of time?
Yes, you can make the sauce up to 2 days in advance. Store it in the refrigerator and reheat gently before tossing with freshly cooked pasta.
