One of my favorite Roman dishes is pasta with amatriciana sauce. Amatriciana sauce originates from the town Amatrice (hence the name) and it is based on diced bacon and tomatoes. I haven’t tried cooking it at home before, so I gave it a shot last weekend and came out with this:
It is quite easy to make, follow the recipe below and you won’t go wrong!
Penne All’Amatriciana (for 2)
- 1/2 cup of diced bacon
– 1 small onion, diced
– 1 garlic clove, diced
– 1 can of tomatoes peeled and chopped or 1.5 cups of passata di pomodoro (tomato purée)
– A sprinkle of dried chili flakes
- 2 cups of dried penne pasta cooked according to al dente
- 1 Tbsp grated pecorino cheese or parmigiano cheese
1. Heat a frying pan and fry the diced bacon until they’re soft. Make sure not to overcook as they will harden. If they ooze a lot of fat, discard the liquid fat and leave a spoonful or so.
2. Add the diced onions and fry until translucent.
3. Add the garlic and stir everything for a minute.
4. Add the passata and season with a little bit of salt and the chili flakes. Bring to boil, cover, and let simmer for 15 minutes or until the sauce thickens.
5. When the sauce is ready, add in the cooked penne, give it a good stir until the pasta and the sauce are well mixed together.
6. Serve immediately and don’t forget to sprinkle the cheese, plenty of it!
E buon appetito!