Penne Amatriciana
This recipe for Penne Amatriciana is a no fuss, easy pasta recipe that tastes like it came from a rustic Italian kitchen. The bold flavors of guanciale, chili flakes, San Marzano tomatoes, and Pecorino Romano prove that just a few simple ingredients can create a delicious meal.
Penne All’Amatriciana
The traditional Italian name of Penne Amatriciana is Penne All’Amatriciana. Penne is a great pasta to use in this dish because the ridges catch the sauce and the shape hugs all the pieces of guanciale. Guanciale is an Italian salt-cured meat prepared from pork cheeks. The fat that renders out from cooking gives this dish so much flavor and thickens the sauce.
If you cannot find guanciale or you do not want to pay for a speciality product, no problem. You can use pancetta or bacon instead. If you do choose bacon, make sure it does not have maple syrup or any type of additional sugar.
Pasta Amatriciana is often made with spaghetti or bucatini, but I love using penne in this recipe because I love how the pasta shape scoops up the sauce. You can also use rigatoni or any other pasta shape you have on hand. If you are looking for a less rustic Italian pasta recipe, check out my Creamy Chicken Bacon Pasta.
Penne Amatriciana Ingredients
- Penne pasta – Penne is a great pasta to use in this dish because the ridges catch the sauce and the shape hugs all the pieces of guanciale. However, feel free to use any pasta shape you have.
- Guanciale – Guanciale is an Italian salt-cured meat prepared from pork cheeks. The fat that renders out from cooking gives this dish so much flavor and thickens the sauce. If you do not have this ingredient you can use pancetta or sugar-free bacon.
- Dry White Wine – Chardonnay or Pinot Grigio can be used.
- Crushed Tomatoes – Use San Marzano, hand crushed tomatoes if possible.
- Onion – Any onion will do, but make sure it is sliced or diced as thin as you can.
- Red Pepper Flakes
- Pecorino Romano – A delicious hard cheese that gets grated over the pasta while cooking and grated on top of each plate before serving.
- Sea Salt
Storing/Freezing Penne Amatriciana
This pasta amatriciana recipe can be stored in an air-tight container in the refrigerator for up to 5 days. Freezing this pasta dish can dry it out, so you freeze it, it would be best to add a little water (1/4 cup max) while heating it in the microwave or stove-top. Also, heat it on low heat with a cover.
How to Make Penne Amatriciana
INGREDIENTS
- 2 tbsp Olive Oil
- 5 oz Guanciale, cut into 1/2″ cubessugar free bacon can be substituted
- 1/4 cup White Wine dry
- 1 small Yellow Onion very thinly sliced
- 1/2 tsp Red Pepper Flakes
- 28 oz Crushed San Marzano tomatoesfrom a can
- 16 oz Penne Rigate or any pasta
- 4 oz Pecorino Romano freshly grated
- sea salt and pepper to taste
INSTRUCTIONS
- Heat the olive oil in a large, deep pan.
- Cut your guanciale or bacon into 1/2″ cubes and then once the oil is hot, add it to the pan on low heat. Stir occasionally. Cook until it is golden brown, but not super crispy. Using a slotted spoon, remove the guanciale or bacon from the pan and add it to a bowl to use later. Leave the fat in the pan.
- Add your sliced onion to the pan and cook on medium low heat until the onions are starting to get golden brown. This should take about ten minutes. While this is cooking, start boiling your water. Once the onions are starting to get golden brown, add in your wine and continue to cook for 3 minutes. Then add in your crushed tomatoes, red pepper flakes, guanciale (or bacon), 1/4 teaspoon of black pepper and 1/2 teaspoon of salt. Cook for about 10 minutes, until the sauce is getting thick. You will be adding some pasta water to it later on
- Once the water is boiling, add your penne, half of your pecorino cheese, plus 1 tsp of salt. Stir, and cook until al dente (about 8-9 minutes)
- Add your cooked pasta to the sauce with 1/2 cup of pasta water. Cook for 2 minutes and taste. Add additional salt or pepper if needed. When you are serving the pasta, add a little bit more pecorino to each bowl.
Penne Amatriciana
Ingredients
- 2 tbsp Olive Oil
- 5 oz Guanciale, cut into 1/2" cubes sugar free bacon can be substituted
- 1/4 cup White Wine dry
- 1 small Yellow Onion very thinly sliced
- 1/2 tsp Red Pepper Flakes
- 28 oz Crushed San Marzano tomatoes from a can
- 16 oz Penne Rigate or any pasta
- 4 oz Pecorino Romano freshly grated
- sea salt and pepper to taste
Instructions
- Heat the olive oil in a large, deep pan.
- Cut your guanciale or bacon into 1/2" cubes and then once the oil is hot, add it to the pan on low heat. Stir occasionally. Cook until it is golden brown, but not super crispy. Using a slotted spoon, remove the guanciale or bacon from the pan and add it to a bowl to use later. Leave the fat in the pan.
- Add your sliced onion to the pan and cook on medium low heat until the onions are starting to get golden brown. This should take about ten minutes. While this is cooking, start boiling your water. Once the onions are starting to get golden brown, add in your wine and continue to cook for 3 minutes. Then add in your crushed tomatoes, red pepper flakes, guanciale (or bacon), 1/4 teaspoon of black pepper and 1/2 teaspoon of salt. Cook for about 10 minutes, until the sauce is getting thick. You will be adding some pasta water to it later on
- Once the water is boiling, add your penne, half of your pecorino cheese, plus 1 tsp of salt. Stir, and cook until al dente (about 8-9 minutes)
- Add your cooked pasta to the sauce with 1/2 cup of pasta water. Cook for 2 minutes and taste. Add additional salt or pepper if needed. When you are serving the pasta, add a little bit more pecorino to each bowl.
