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Classic Pasta Amatriciana Recipe
How To Make Classic Pasta Amatriciana
About Classic Pasta Amatriciana: An easy Italian tomato sauce, flavoured with crispy pancetta, sauteed onion and garlic, All’amatriciana is one of the most classical Italian pasta sauces. Believe us or not, this dish is heavenly and a must-try!
- Total Cook Time1 hr 20 mins
- Prep Time 30 mins
- Cook Time 50 mins
- Recipe Servings5
- Medium
Ingredients of Classic Pasta Amatriciana
- 2 Tbsp extra virgin olive oil
- 30 gms butter, unsalted
- 150 gms pancetta or bacon (diced)
- 1 Onion (diced)
- 6-8 Garlic cloves (minced)
- 2 tbsp tomato paste
- 8-10 Tomatoes (riped), chopped
- For garnishing:
- Cherry tomatoes
- Olives
- Ham (optional)
- 50 gms parmigiano-reggiano cheese (plus more for serving), grated
- Salt
- 2 tbsp parsley
- 350 gms dried Fusili pasta or any type available
- 1 tbsp dried herbs (thyme , rosemary, oregano)
How to Make Classic Pasta Amatriciana
HideShow Media1.
Heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook, stirring frequently, until most of the fat has rendered into the pan and the bacon is crispy and caramelized slightly.
2.
Add the diced onion and saute in the rendered fat for 3 to 5 minutes, stirring frequently, until the onions are soft and lightly caramelized.
3.
Add the garlic and continue to saute for an addition 2 to 3 minutes, being careful to avoid burning the garlic or onion. Deglaze the pan with a tablespoon of water or red wine (optional), to remove any bits of crispy pancetta or bits from the bottom of the pan.
4.
Add the tomato paste and the dried herbs and continue to cook, stirring frequently, over medium heat for an addition 1 to 2 minutes, or until the paste has thickened slightly.
5.
Add the tomatoes,bring the sauce to a low simmer, and cook, stirring every few minutes, for 15 to 20 minutes. The sauce should be relatively thick and season to taste with salt. Place over low heat while you cook the pasta.
6.
Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook until al-dente. Reserve 1/2 to 3/4 cup of the pasta cooking water in a measuring cup, and then drain the pasta. Return the drained pasta back into the pot, add the sauce, thinning with pasta cooking water as necessary until the pasta is evenly coated.
7.
Serve pasta with a topping of cherry tomatoes, olives ,extra virgin olive oil and some grated Parmigiano-Reggiano cheese .