I have a confession to make. In this day and age of carb phobia, gluten free and paleo, I <3 pasta. I love it and I am not afraid to admit it! In fact, when Bill and I went to Italy, get this people……….I ate pasta for lunch and dinner for 8 days! Yes, I did and you know what? I didn’t gain any weight, thanks to all the walking. ps. We had wine at lunch every day too!
This dish is one I had in Rome and I LOVED it! Simple to make and you probably have all the ingredients in your pantry right now. So make it!
Pasta Amatriciana
Author: Adapted from the New Basics
Recipe type: Pasta
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- ⅓ cup Olive Oil
- 1 Medium onion, finely chopped
- 8 oz Bacon or Pancetta, finely diced
- 4 cloves of garlic, finely chopped
- 2 (28 Oz Canned Whole San Marzano Tomatoes)
- ½ cup dry red wine
- 1 tsp crushed red pepper (optional)
- Salt & Pepper to Taste
- 1 Pound Spaghetti or Bucatini pasta
- Romano Cheese for Serving
Instructions
- For the tomatoes: Either put them in a food processor, or put them in a bowl and crush with your fingers.
- Heat the olive oil in a saute pan and add the bacon or pancetta. Once the bacon starts to take on some color, add the onions and season with salt and pepper. Cook the onions for 9 minutes until they are translucent. Add the garlic and crushed red pepper if using. Stir quickly and add the tomatoes and red wine. Simmer for about 30 minutes. Taste and season if necessary.
- Meanwhile, bring the pasta to boil and cook al dente.
- If the sauce is a little thick, add some pasta water to the sauce.
- Once the pasta is done, add it to the sauce in the pan. Taste and season again if necessary. Serve with Romano cheese.