Pasta Alla Amatriciana
photo by cookiedog
- Ready In:
- 4 slices thick-cut bacon, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced (my addition)
- 1⁄2 teaspoon crushed red pepper flakes
- 1 (28 ounce) can chopped tomatoes, undrained
- 1 lb spaghetti, cooked or 1 lb other pastas, strands cooked
- grated parmesan cheese, to serve
- Cook pasta according to directions.
- Cook bacon in a wide frying pan over medium-high heat, stirring often, just until fat is rendered (3-5 minutes). Add onion; cook, stirring often until soft (about 5 minutes). Stir in garlic and red pepper flakes and cook for 1 minute. Stir in tomatoes with their liquid. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened.
- Gently toss pasta with sauce.
- Serve with grated parmesan cheese.
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This turned out very flavorful for us, with the addition of 2 extra slices bacon (niman ranch applewood smoked), 2 extra cloves garlic, 1 14 ounce can diced tomatoes (we used crushed for the 28 ounce can in the recipe), 1/2 t dried oregano, salt, and pepper. I also used about 2/3 an onion, and it was still "onion-y". I also trimmed the fat on the bacon, after cooking it fully and cooked the rest in a separate pan to make it less fattening.
I had to make this with low-sodium bacon, which wasn't particularly thick-cut but was still fine (also use no-salt-added tomatoes. I doubled the amount of crushed red pepper flakes. My palate is used to low-salt content, so for me it was great this way. It's the red pepper flakes I think which really make this special.
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RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.