Classic Pasta Amatriciana is a quick and easy Italian pasta recipe that is the perfect dinner idea. Sautéed pancetta in a perfectly spiced Tomato Sauce. Delicious.
Classic Pasta Amatriciana
Classic Pasta AmatricianaThis was probably one of the first pasta sauces that I tasted when I first came to Italy. It was naturally made by my mother-in-law. I know a lot of people will fight me on this but yes she made it with pancetta. Probably because my brother-in-law couldn’t stand the idea of guanciale.
What is the difference between pancetta and guanciale?
Pancetta is salt-cured seasoned pork belly, while guanciale is made from seasoned pork cheeks that is cured for at least three months, which as a result has a more intense flavour.
I have used both, I personally I prefer pancetta, although my daughter swears you can’t make this recipe or Classic Carbonara without guanciale. So you decide.
What does Amatriciana mean?
It is a tomato based sauce, made with guanciale or pancetta and it is usually a little hot and spicy. It originates from the town of Amatrice in the province of Rieti, in the region of northern Lazio which is located in central Italy.
How to make Amatriciana Sauce
In a medium pan add the olive oil, pancetta and water, cook over medium heat until the pancetta is cooked (not over cooked or crisp) and water has evaporated.
Then add the garlic, tomatoes, spices and water. Stir to combine, place lid on pan but leave a small space uncovered, continue cooking over medium heat, stirring occasionally for approximately 10 minutes.
Remove the cover and continue cooking until thickened. Add the al dente pasta, a little pasta water and toss together over medium high heat for about 30 seconds.
Serve immediately, top with freshly grated parmesan or pecorino cheese if desired.
What is the best pasta to use?
The classic pasta used in this recipe is bucatini, it is a thick long pasta with a hole in the middle. Although I have to say the Italian prefers “mezze penne rigate, which is a short rigate pasta with ridges. The ridges are known to hold the sauce better.
More delicious Pasta Recipes
How to store the sauce
The sauce can be stored in an air tight container in the fridge for two days. It can also be frozen in a freezer safe bag or container. It will last up to three to four months.
So if you are looking for an easy Italian Sauce recipe then I hope you give this Classic Pasta Amatriciana a try and let me know how it goes. Take care and Buon Appetito!
Classic Pasta Amatriciana
Ingredients
- 3/4 cup pancetta or guanciale (chopped) (170 grams)
- 2 tablespoons olive oil
- 3/4 cup water (divided) (176 grams divided)
- 1-2 cloves garlic chopped (minced)
- 1 can peeled Roma or Marzano (tomatoes with juice no additives) 1 1/2 - 2 cups (400 grams)
- 1 1/2 teaspoons oregano
- 1 teaspoon basil (or fresh basil leaves 5-6 chopped)
- 1/4 teaspoon salt
- 1-2 pinches hot pepper flakes (if desired)
- 3- 3 1/2 cups pasta al dente* (600-700 grams)
*Depending on the pasta but usually double the amount of dry to get cooked.
Instructions
- In a medium pan over medium heat add the olive oil, pancetta and 1/4 cup (58 grams) water, cook until the pancetta is cooked (not over cooked or crisp) and water has evaporated (approximately 10 minutes). Stirring occasionally.
- Add the garlic, can of tomatoes (cut up the tomatoes and mash gently with a fork), then add the oregano, basil, salt, hot pepper flakes and 1/2 cup (118 grams) water. Stir to combine, place the lid on the pan, but leave a small space uncovered, continue cooking over medium heat, stirring occasionally for approximately 10 minutes, remove cover and continue cooking until thickened but not overly.
- Add 3 - 3 1/2 cups cooked al dente pasta (my husband prefers short pasta, he says it holds the sauce better, I prefer Bucatini, you decide, add 1/2 ladle of pasta water and toss together gently over medium high heat for about 30 seconds or until thickened and almost a creamy texture. Serve immediately, top with freshly grated parmesan or pecorino cheese if desired. Enjoy!
Notes
Nutrition
Updated from June 16, 2014.
Sarah says
Delicious!! This was a lovely culinary trip back to our time in Rome in October. How things have changed since then ☹️
Thank you for posting these wonderful recipes!
Rosemary says
Hi Sarah, thanks, glad I could bring back some happy memories at this time. I hope you get to return one day. Take care.
D J Smith says
While tasty, tomato, we think we should have doubled the pancetta to offer more taste above the tomato. We will make this again and add some pancetta in hopes to get a little more “pancetta” flavor. This first time we used Bucatoni; next time we will the the Italian’s favorite; short pasta.
Rosemary says
Hi DJ, thanks let me know with the extra pancetta and the short pasta. 🙂
D J Smith says
First try today. How many dry ounces of pasta is equal to 3-cups cooked pasta????
Have loved each of your recipes to date…..
Rosemary says
Hi DJ about 1 1/2 – 2 cups dry is equal to 3 cups cooked. Let me know how you like it.
Jessica - The Novice Chef says
That photo is making me crave pasta for breakfast! So gorgeous!
Rosemary says
Hi Jessica, thanks and why not?
titicrafty says
OMG This looks amazing… Mouthwatering! I must admit I LOVE pasta and this sause is one of my very favorites!!!
XOXO
rose says
Hi, thanks, I must say it is my daughter’s favourite, she never gets tired of it.
Lena says
Making this tonight!!!
rose says
Hi Lena, let me know how it turns out.
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