Pasta with Amatriciana Sauce

Pasta with All'amatriciana Sauce is hearty and delicious!

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  • 1 Tbls. olive oil
  • 1/2 lb. pancetta, diced (I used 6 slices that were about 1/4″ thick)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1 28 oz. box crushed tomatoes (I used Pomi)
  • 1/2 C. white wine (opt.)
  • salt & pepper
  • 1/2 C. grated Pecorino Romano cheese
  • 1 box linguini, bucatini or spaghetti
  • Garnish: chopped parsley, if desired


  1. In large skillet, heat olive oil. Add pancetta and cook until golden.
  2. Add onions and cook until softened, then add garlic and red pepper flakes. Cook another minute (don’t let garlic burn).
  3. Add tomatoes and wine. Simmer sauce until it thickens, about 15 minutes.
  4. Add cheese, stir to combine.
  5. Cook pasta according to package directions. When pasta is done, drain, then add to sauce.
  6. Taste and add additional salt & pepper, if needed. Garnish with some chopped parsley, if desired.


Recipe slightly adapted from Giada DeLaurentiis’ Everyday Italian cookbook.