Pasta all’Amatriciana

Pasta all’Amatriciana

Who needs some comfort food? I do. Even if I have to make it for myself.

It’s been a nutso day/week/month.. year, really. For all of us? A couch and some slouchy socks and a big bowl of pasta is a realistic salve when sleeping in isn’t an option. This is one of those recipes that I know, that I glaze over when I see because it’s just too familiar and I know how to make pasta and give me a more unique idea already, but occasionally I just stick to the directions and am amazed at how delicious something is. My friend John Gilchrist sent this to me as I was gathering recipes for the Calgary Food Bank that uses ingredients on their wish list, and having half a package of bacon and half a can of tomatoes in my fridge, I gave it a go.

Pasta all’Amatriciana 2

Pasta all’Amatriciana is traditionally made with guanciale and Pecorino, but bacon is just fine. And you can use any type of tomato It was crazy delicious, and cooked in the amount of time it takes to boil the pasta. Cheap, fast and easy – that’s my kinda dinner.

Pasta all’Amatriciana recipe
Pasta all’Amatriciana recipe

Pasta all’Amatriciana

Recipe link

  

October 17, 2017

Ingredients

300 g pasta (penne, bucatini or linguine work well)

250 g bacon, chopped

1 small onion, diced

1 14 oz (398 mL) can whole or diced tomatoes

chili powder

Parmesan or other hard cheese

Directions

1Cook the pasta as you like it, or according to the package directions, cooking it slightly under so that it finishes in the sauce.

2

3Meanwhile, in a large skillet, cook the bacon until the fat is starting to render off; add the onion and sauté until the onion is soft and the bacon is crispy. Drain off half of the bacon fat and reserve it for other use.

4

5Add the tomatoes and cook until the tomatoes break down and the sauce thickens. Add the chili powder to taste (half a tablespoon?) and some salt and pepper. If it gets too thick, you can thin it with a little of the hot pasta cooking water, straight from the pot, or a splash of stock.

6

7Drain and add to the skillet; toss to coat and serve topped with Parmesan. Serves 2-4.

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One comment

  1. Meg
    October 20, 2017 at 4:46 pm

    It’s one of my favourite dishes! You have made it look amazing in those pictures! Now my mouth is watering and my stomach is growling!

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