Best 8 Pasta Amatriciana Recipes

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Indulge in the captivating flavors of Pasta Amatriciana, a classic Italian dish that embodies the essence of simplicity and culinary brilliance. Originating from the picturesque town of Amatrice in the Lazio region of Italy, this pasta dish has become a beloved favorite worldwide. Our comprehensive guide unveils the secrets behind creating the perfect Pasta Amatriciana, guiding you through three distinct yet equally delectable variations.

The Traditional Pasta Amatriciana stays true to its roots, using guanciale, a cured pork cheek, as the key ingredient that imparts a rich and smoky flavor. Bucatini, a thick spaghetti with a hollow center, is the traditional pasta of choice, allowing the sauce to permeate every bite.

For those seeking a vegetarian alternative, the Vegetarian Pasta Amatriciana offers a burst of flavor without compromising on authenticity. Meatless bacon or pancetta made from plant-based ingredients provides a satisfying smoky and savory element, while the addition of bell peppers, onions, and tomatoes creates a vibrant and colorful dish.

The Creamy Pasta Amatriciana takes a modern twist on the classic, introducing a creamy sauce made from a combination of heavy cream, Parmesan cheese, and white wine. This velvety sauce coats the pasta in a luscious embrace, creating a dish that is both indulgent and satisfying.

Each variation of Pasta Amatriciana promises a unique culinary experience, highlighting the versatility and adaptability of this timeless dish. Whether you prefer the traditional guanciale or the vegetarian-friendly alternative, the creamy indulgence of the modern twist, our recipes provide step-by-step instructions to ensure you savor the authentic flavors of Pasta Amatriciana in the comfort of your own kitchen.

Here are our top 8 tried and tested recipes!

PASTA AMATRICIANA



Pasta Amatriciana image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 servings

Number Of Ingredients 9

1 teaspoon crushed red pepper flakes
Salt
5 ounces pasta (bucatini, linguini or tagliatelle work well)
Extra-virgin olive oil, to coat pan
2 ounces diced pancetta (thick-cut regular bacon will work as well)
1 ounce diced red onion
5 ounces red sauce (see Cook's Note, below)
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving
2 tablespoons grated Parmigiano and pecorino cheeses, plus more for serving

Steps:

  • Make sure to have a pot of boiling salted water for pasta going before starting this dish. You will not cook the pasta all the way as you will finish it in the pan with the sauce.
  • Drop the pasta into the boiling water to start the cooking process.
  • Meanwhile, in a saute pan heat some oil over high heat and add the pancetta. Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium. Pancetta should look like crispy bacon. Add the onions and stir constantly making sure the onions do not burn. Once the onions are soft and cooked through, add the red sauce. Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
  • Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce. Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate). Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.

CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)



Carrabba's Cavatappi Amatriciana (Side Dish Pasta) image

This is an approximate verision of Carrabba's. This is served in the restaurant as a side dish but would be just fine as a main dish when pancetta is added in. Cavatappi pasta is a short tubed corkscrew or S-shaped pasta. It can be hard to find but I was able to find it called "Twists" by the pasta brand DaVinci (blue bag).

Provided by SoupHound

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 -12 ounces cavatappi pasta
1 1/2 cups onions, chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 (14 ounce) cans diced tomatoes with juice
salt and pepper, to taste
1 1/2 cups freshly grated pecorino romano cheese
pancetta (cured italian bacon) (optional)

Steps:

  • Cook cavatappi according to package directions; drain.
  • Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
  • Add white wine and cook till nearly evaporated.
  • Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
  • Taste, and add salt and pepper as desired.
  • Mix into cooked cavatappi.
  • Toss with cheese.
  • Add cooked pancetta (optional).

Nutrition Facts : Calories 427.7, Fat 14.7, SaturatedFat 2.1, Sodium 292.4, Carbohydrate 57.9, Fiber 4.9, Sugar 9.2, Protein 9.8

PASTA ALL'AMATRICIANA



Pasta All'Amatriciana image

Provided by Federica Cucinelli

Categories     Pasta     Pork     Sauté     Dinner     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

2 28-ounces 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
ingredient info: Guanciale is available at specialty foods stores and online sources.

Steps:

  • 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.
  • 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.
  • 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.
  • When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
  • Add pasta to sauce and toss to coat. Serve topped with Pecorino.
  • DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.

PASTA AMATRICIANA



Pasta Amatriciana image

My version of a favorite restaurant dish. The sauce is very flexible--you can vary the amounts of garlic, wine and red pepper flakes to suit your tastes. This sauce has a great smoky, bacony flavor and makes a wonderful meal served with pasta, a salad and fresh, crusty bread.

Provided by cruzzo

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped (you can vary the amount depending on how much you like garlic)
4 slices bacon, chopped (do not use maple-flavored bacon)
3/4 cup white wine
1 (28 ounce) can tomato puree
red pepper flakes

Steps:

  • Place enough olive oil in a large sauce pan to cover the bottom and heat over medium flame.
  • Place onions, garlic and bacon in pan and saute for about 5 minutes or until bacon is cooked through.
  • Add wine and bring to a boil for about 3-4 minutes.
  • Add tomatoes and then fill the empty tomato can about halfway with water and add to pan.
  • Add as much or as little red pepper flakes as you like.
  • Simmer over low heat for about 1/2 hour.
  • Serve with penne pasta (or pasta of your choice).

Nutrition Facts : Calories 290.4, Fat 17.4, SaturatedFat 4.4, Cholesterol 15.4, Sodium 247.9, Carbohydrate 22.6, Fiber 4.2, Sugar 11.2, Protein 6.3

PASTA AMATRICIANA



Pasta Amatriciana image

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 15m

Number Of Ingredients 7

chopped slab bacon
oil
onion
chopped tomatoes
cooked spaghetti
bacon
Pecorino

Steps:

  • Cook chopped slab bacon in oil until done; remove with slotted spoon. Cook onion until soft, add chopped tomatoes, make sauce and toss with cooked spaghetti and bacon. Garnish: Pecorino.

OLIVE GARDEN PASTA AMATRICIANA



Olive Garden Pasta Amatriciana image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Pasta Shells

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup lean smoked bacon, cut into 1 inch x 1/4 inch x 1/4 inch strips
2 cups tomato sauce
1/4 teaspoon crushed red pepper flakes
1 lb spiral shaped pasta
1/4 cup parmesan cheese, grated
2 tablespoons romano cheese, grated
1/2 cup fresh basil, shredded

Steps:

  • Heat bacon in a large skillet over medium-low heat. Cook until bacon renders its fat and begins to brown. Stir in crushed red pepper and cook 1 minute. Add tomato sauce and bring to a boil.
  • Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot.
  • Add bacon/tomato sauce mixture and reserved pasta cooking liquid to pot. Bring to a boil and remove from heat. Stir in grated cheeses and basil.
  • Toss to mix and serve immediately.

PASTA AMATRICIANA



Pasta Amatriciana image

This is one of Nick Stellino's recipes. I just LOVE Nick Stellino...He's so funny to watch, and I really like his style of cooking. He's quite possibly the one man in the entire universe that I would marry....*wink*

Provided by Stacky5

Categories     Penne

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 quarts water
3 tablespoons extra virgin olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped onion
6 ounces sliced pancetta or 6 ounces bacon, cut into 1-inch pieces
1/2 teaspoon red pepper flakes
1/2 cup red wine
1 cup tomato sauce
1 cup chicken stock
4 tablespoons chopped basil
16 ounces uncooked pasta (penne, ziti or rigatoni)
5 tablespoons grated romano cheese

Steps:

  • Bring pasta to boil in large pot. Heat the olive oil and the garlic in a large saute pan over medium-high heat until the garlic starts to brown, about 2 or 3 minutes.
  • Add the pancetta (or bacon), onions, and red pepper flakes; cook until bacon begins to brown and onions soften. Pour in the red wine and stir up any brown bits that might be clinging to the bottom of the pan. Boil until the wine is reduced by half.
  • Add the tomato sauce, chicken stock, and chopped basil. Bring to a boil and simmer 15 to 20 minutes. Cook pasta in boiling water according to package directions. Drain well, then return to the pot. Pour sauce over pasta and cook, stirring, 3 minutes over medium heat, until the sauce is absorbed. Add the cheese. Toss well and serve.

Nutrition Facts : Calories 613.3, Fat 14.6, SaturatedFat 3.1, Cholesterol 8.7, Sodium 517.7, Carbohydrate 94.6, Fiber 5.1, Sugar 7.7, Protein 19.8

AMATRICIANA PASTA



Amatriciana Pasta image

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
4 ounces guanciale, pancetta or bacon, cut into 1/2-inch pieces
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
One 28-ounce can whole tomatoes (I prefer canned cherry tomatoes)
1/2 pound bucatini
1 cup freshly grated pecorino

Steps:

  • Bring a large pot of salted water to a boil.
  • While waiting for the water to boil, heat a large skillet over medium-low heat. Add the guanciale and cook slowly, stirring occasionally and letting the fat render, until crisp, about 10 minutes. Remove the guanciale with a slotted spoon and set aside on a plate, leaving the fat in the skillet. Add the dried herbs to the skillet and stir until fragrant, about 1 minute. Add the can of tomatoes, smash the whole tomatoes with a wooden spoon, and increase the heat to medium. Cook, stirring occasionally, while you boil the pasta.
  • Add the pasta to the boiling water and cook 2 minutes less than the package directions. Using tongs, transfer the pasta to the sauce. (Don't worry about shaking off the water beforehand; the water is nice and starchy and will help the dish come together.) Stir the pasta and the sauce together, adding a little pasta water, if needed, to thin the sauce.
  • Reserve 2 teaspoons of the cooked guanciale. Add the remaining cooked guanciale, half of the pecorino and some pepper. Stir and cook until the pasta is barely tender and the sauce has a nice sheen to it, about 2 minutes. Plate the pasta and garnish with the remaining pecorino and reserved 2 teaspoons of guanciale.

Tips:

  • Use good quality ingredients. The better the ingredients, the better the dish will taste. This is especially true for the tomatoes. Use fresh, ripe tomatoes or a high-quality canned tomatoes.
  • Don't crowd the pan. When you're cooking the guanciale, make sure to give it enough space so that it can render properly. If you crowd the pan, the guanciale will steam instead of fry and it won't have as much flavor.
  • Cook the pasta al dente. This means that the pasta should be cooked through but still have a slight bite to it. Overcooked pasta is mushy and unpleasant to eat.
  • Add the pasta to the sauce, not the other way around. This will help prevent the pasta from sticking together and it will also allow the pasta to absorb more of the sauce.
  • Garnish with grated Pecorino Romano cheese and chopped parsley. This will add a salty, savory flavor to the dish and it will also make it look more appealing.

Conclusion:

Pasta all'Amatriciana is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's made with simple ingredients that are readily available, and it can be on the table in less than 30 minutes. So next time you're looking for a quick and easy pasta dish, give Pasta all'Amatriciana a try. You won't be disappointed!

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