Pasta all’Amatriciana

Pasta all’Amatriciana

AuthorJulie

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

1

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

2

Meanwhile, 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.

3

Add 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.

4

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

Category

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

1

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

2

Meanwhile, 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.

3

Add 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.

4

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

Pasta all’Amatriciana
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