Amatriciana Sauce

    Amatriciana Sauce

    55saves
    35min


    455 people made this

    An Italian classic, pasta at its finest. Just fry some bacon or pancetta, add the tomatoes and spices and serve. Delicious!

    Ingredients
    Serves: 6 

    • 4 rashers bacon or pancetta, diced
    • 1/2 onion, chopped
    • 1 clove garlic, crushed
    • 1/4 teaspoon chilli flakes
    • 2 (400g) tins whole peeled tomatoes
    • 500g linguine
    • handful chopped fresh basil
    • 2 tablespoons freshly grated Parmesan cheese

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook bacon or pancetta in a saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons dripping from the pan.
    2. Add onions and cook over medium heat, about 3 minutes. Stir in garlic and chilli flakes, cook 30 seconds. Add canned tomatoes and simmer 10 minutes, breaking up tomatoes with the back of a wooden spoon or snip with scissors.
    3. Meanwhile, cook the pasta in a large saucepan of boiling salted water as packet directs until al dente. Drain.
    4. Stir parsley or basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

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    Reviews (6)

    by
    2

    Used different ingredients. I recently had this dish at a local restraunt and wanted to duplicate it. Based on my dinner and previous reviews, I made some changes and it turned out great! While sauteeing the onions and garlic, I added 1/2 chopped green pepper and after adding the tomatoes, I added apprx 1 tsp dried basil, 1 tsp dried oregano. In the future, I may try adding some Italian sausage (but to do this, I may have to add an additional tin of tomatoes to cover the pasta adequately). The bacon gives this dish a subtle smokey flavour. Thanks Elizabeth...for great dining at home! - 21 Jul 2008

    by
    2

    Used different ingredients. This is a great pasta sauce! I sweat the onions and garlic in a little olive oil first, then add bacon. When the bacon is cooked, I add 100ml dry white wine and let it reduce. Then I add the tomatoes and herbs/spices, and let it simmer to blend all the flavours together. Yum! - 21 Jul 2008

    by
    1

    This recipe is about right. The only things that should be noted is that, after tomatoes are added, they should cook for more than 10 minutes. You need about 20 minutes of simmering or the sauce won't be cooked. Remember also to add salt and pepper to taste before finishing. - 21 Jul 2008

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