Pasta all’Amatriciana

Pasta all’Amatriciana

(Pasta in the Style of Amatrice)

A well-known recipe, this one, a classic, is fortunately still being served in good Italian restaurants in the United States.

Servings: 4

Prep: 25 mins

Cook: 10 mins

Total: 35 mins

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Ingredients

  • 2 TBSP extra virgin olive oil
  • 1 medium-size onion, chopped
  • ¼ lb pancetta or prosciutto, diced
  • ¼ cup dry white wine
  • 1 tsp tomato paste (or parmesan and romano mix)
  • 1 lb fresh ripe tomatoes, peeled, seeded and chopped (or one 16 oz can peeled Tomatoes with their juice)
  • Freshly ground pepper to taste
  • A few shakes of red pepper flakes
  • 1 lb penne
  • Freshly grated pecorino romano cheese

Directions

1. In a 10-inch skillet, heat the oil over medium heat. Add the onion and cook, stirring, until it is soft and translucent, about 5-8 minutes. Add the pancetta or prosciutto, and cook briefly, stirring, until it releases its flavor, about 5-8 minutes. Add the wine and let evaporate. Stir in the tomato paste, tomatoes, pepper, and red pepper flakes. Bring to a boil over medium heat, reduce the heat to low, and simmer about 15-20 minutes.

2. Meanwhile, cook the pasta in boiling, salted water according to the package directions. Drain and dress with the sauce. Serve with the grated cheese separately.

Cook’s Notes

How many people know that Pasta all’Amatriciana or Matriciana originated in Abruzzo? The town of Amatrice borders on the region of Lazio, of which Rome is the capital, and Abruzzo. Nowadays, though, because this town is part of the Lazio jurisdiction, its most famous recipe is often referred to as being part of the Roman cuisine. So be it.

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