Pasta all’Amatriciana

Pasta all’Amatriciana

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.




Pasta all'Amatriciana.PNGPasta all'Amatriciana.PNG



2 28-ounce cans whole peeled tomatoes

1 medium onion, finely chopped

4 ounces guanciale (salt-cured pork jowl), finely chopped

4 ounces pancetta (Italian bacon), finely chopped

1/4 cup olive oil

1 teaspoon crushed red pepper flakes

1/4 cup tomato paste

1 cup dry white wine

1 teaspoon sugar (optional)

Kosher salt, freshly ground pepper

1 pound penne or other tube-shaped pasta

Finely grated Pecorino or Parmesan



Step 1

Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8–10 minutes.

Step 2

Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5–8 minutes.

Step 3

Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40–45 minutes. Add sugar, if using; season with salt and pepper.

Step 4

When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.

Step 5

Add pasta to sauce and toss to coat. Serve topped with Pecorino.

Step 6

DO Ahead: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.


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