Pasta all’Amatriciana – Quick and easy pasta dish with just a few simple ingredients of diced tomatoes, bacon, onion, and red pepper flakes. Oh and cheese, we always need cheese. Here you go. This is one my very best recipes. This is one of the “oldest in my arsenal of recipes” recipes. This is one of three dishes that I make when A) I don’t know what to make and don’t have a lot of time B) Making a dish for a group C) Cooking for someone for the first time.
I watched a dish of this nature on a cooking program maybe a decade or so ago. I just jotted down some notes and then made my own version. This is what I make when I want to wow people who don’t really know how to cook. Once they learn how easy it, I seem less impressive, skill-wise.
his was the last dish I made before my daughter was born, that’s how much I love it. I guess I needed it get through labor. Here’s proof, click here, this is the About Me section of my blog, scroll to you see the pregnancy pictures, the last one is me making this dish. Yes, I have a deep love for this recipe. And for all of you, so I am finally sharing it.I make this dish probably once every month or two. I have been blogging for a year and a half now and never posted it. Every time I make it say, Oh, I’ll photograph it next time. Next time comes around and I say the same thing. Finally, I made it three times in one week (in two different states) that I finally just quickly took some rather bad pictures. One day I will get around to photographing it properly, but for now, you’ll have to rely on my word that it is delish.
- Olive oil
- 1 garlic clove; thinly sliced
- 6-8 pieces crumbled cooked thick-cut bacon
- 1 small onion; thinly sliced
- 3 cans diced tomatoes; undrained
- Pinch of Red pepper flakes; + if you like it spicy
- Salt/pepper; to taste
- 1 lb . long pasta of choice (spaghetti, fettuccine, angel hair)
- Pasta water
- Pecorino-Romano cheese
Cook pasta one according to package directions reserving about a cup of pasta water.
Cook and crumble the bacon, set aside. (For extra flavor, reserve some drippings to cook the onions)
In a skillet, sauté the onion and the garlic in olive oil (or bacon renderings) until onions are thoroughly cooked, about 7 minutes.
Add all 3 cans of tomatoes with juice, mix thoroughly. Add bacon, pepper flakes, salt and pepper. Bring to simmer and cook until everything is warm; about 3 minutes.
Add cooked pasta straight to sauce with a bit of the pasta water until it reaches the desired thinness, about 1/4 a cup.
Top with pecorino-Romano cheese.