Can you also eat pasta anytime? 😉 Because honestly, I could live on it right now. Lately, I’m totally hooked on Pasta all’Amatriciana – one of those Italian classics that somehow always hits the spot.
It’s quick to make, tastes amazing, and the best part? I usually have all the ingredients at home. And when I have a little extra time (and patience), I’ll even make the pasta myself. Yep – from scratch. Not hard at all, but the dough needs to rest for 2 hours. So, on lazy weeknights, I happily go with store-bought noodles and call it a day.
Now, you’re probably wondering – what exactly goes into a proper Amatriciana sauce?
Pasta all`Amatriciana- dangerously good
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 pan
- 1 pot
Ingredients
- 250 g Pasta of your choice Rigatoni or Penne work well
- 1 pinch salt
Sauce
- 400 g chopped tomatoes 1 can
- 1 whole onion medium size
- 1 piece garlic clove
- 100 g bacon Pancetta is classic
- 1 TSP olive oil
- 60 ml white wine
- 1 pinch chili
- 1 pinch salt and pepper
- 80 ml Pasta water
- 30 g parmesan grated
- 2 sprigs parsley
Instructions
- Finely chop the onion and garlic. Dice the pancetta into small cubes. Chop the parsley.1 whole onion, 2 sprigs parsley, 100 g bacon
- Heat some olive oil in a large pan over medium heat. Add the onion and garlic and sauté until golden and fragrant.1 whole onion, 1 TSP olive oil, 1 piece garlic clove
- Stir in the diced pancetta and cook until it turns crispy and golden brown.100 g bacon
- Add the chopped parsley and briefly mix everything together.2 sprigs parsley
- Pour in a splash of white wine and let it simmer for a minute or two to cook off the alcohol.60 ml white wine
- Add the chopped tomatoes. Season with chili flakes, salt, and pepper. Let the sauce simmer gently for about 15 minutes so the flavors can fully develop.400 g chopped tomatoes, 1 pinch salt and pepper, 1 pinch chili
- Meanwhile, cook your pasta of choice according to the package instructions. Before draining, reserve about 80–100 ml (1/3 cup) of the pasta water.250 g Pasta of your choice
- Stir the reserved pasta water into the sauce and mix well.80 ml Pasta water
- Drain the pasta and add it directly to the sauce. Toss everything together until the noodles are nicely coated.
- Plate up and top generously with freshly grated Parmesan. Serve immediately and enjoy!30 g parmesan
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
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Here’s what you need for this traditional and oh-so-satisfying pasta dish:
Ingredients for Pasta all’Amatriciana:
- Pasta
- Bacon – preferably Italian pancetta
- Tomatoes – I go with canned, chopped tomatoes
- Onion and garlic
- Seasoning: chili flakes, salt, black pepper
- A splash of dry white wine
- And of course: Parmesan (freshly grated, please!)
Let’s make Amatriciana! (Ready in under 30 minutes)
1. Prep first:
Finely chop the onion and garlic. Dice the pancetta into small cubes.
2. Sauté:
Heat a bit of olive oil in a large pan. Add the onion and garlic, and cook on medium heat until golden and fragrant.
3. Add the pancetta:
Toss the diced pancetta into the pan and cook everything together until the pancetta is crisp and slightly caramelized. I usually add a little chopped parsley here too – optional, but adds a nice fresh note.
4. Deglaze:
Pour in a good splash of white wine and let it simmer for a minute or two until the alcohol has evaporated.
5. Tomato time:
Stir in your chopped tomatoes. Add a pinch of chili flakes, salt, and pepper to taste. Let the sauce simmer gently for about 15 minutes so all those delicious flavors can meld together.
6. Finish and serve:
Finally, stir in some grated Parmesan. Taste and adjust the seasoning if needed.
That’s it – told you it was easy! This is one of those recipes that feels fancy but is actually super low-effort. Perfect for a comforting weeknight dinner, for date night, or honestly – just for you, anytime.
By the way: the pan you see in the photo is my absolute favorite from *Woll – solid, non-stick, and perfect for pasta sauces. But I always switch between the Woll Pan and the WMF pan– I do love the both.
What kind of pasta works best?
Traditionally, Bucatini is used – they’re long, thick strands with a hole through the center. But honestly? I often go with Rigatoni, Penne, or – like in the photo – Paccheri. I used the small ones here, and they’re perfect because they soak up the sauce beautifully. You do you – use what you’ve got and what you love.
So, no more excuses: go make yourself this delicious bowl of Pasta all`Amatriciana!
Let me know how it turns out – and as always…
Enjoy every bite!
Love,
Sabrina 💛
