Today we’re doing one of my favorite splurge night recipes – Pasta all’Amatriciana! This is my favorite Roman dish because it’s so simple and easy but full of spicy flavor. It’s perfect for an Italian themed dinner party or date night!
I was lucky enough to study abroad in Rome for a semester back in college. Studying abroad always sounds so glamorous, but as a poor college student, my life consisted mainly of eating at home or grabbing a slice of pizza or a panini on the corner.
Every once in a while though, I got to go out for dinner and experience all the Roman cuisine. Rome is especially known for 4 pasta dishes that you’ve probably heard of: cacio e pepe, carbonara, gricia, and amatriciana. These were simple peasant dishes in Roman history that are now iconic for the city, and you can find them at almost every trattoria in town. So I slowly worked my way through these dishes, and while I love them all, pasta all’amatriciana became my favorite to make at home.
Amatriciana is a spicy tomato sauce with pancetta, a cured pork belly that’s used within 3 of the 4 of those famous Roman pasta dishes. Simply sauté up the pancetta with some onion and garlic, adding in chili flakes and black pepper. Add crushed tomatoes and simmer until the sauce thickens. Stirring in butter, parmesan and basil at the end (some of my favorite things!) smooths it all out and brightens the dish.
The sauce is spicy and smokey and feels very decadent for being so simple. In under 30 minutes, you’ll have a restaurant quality bowl of pasta that will make you think you’re at a trattoria on a quiet street in Rome! I like to add a side salad, some bread and olive oil to dip it in on the side to complete the meal.
Since this is so easy to make, it’s a great sauce to do with homemade fresh pasta! Check out the step-by-step recipe for fresh pasta here.
Wine Pairings for Pasta all’Amatriciana
- Montepulciano: A wine from the same region as the dish is usually a good bet. As a medium bodied, high acidity wine, Montepulciano will cut through the richness and fat of the pancetta and sauce.
- Sangiovese: Similarly, Sangiovese is another Italian wine with high acidity and tannins. It’s a savory wine that will go well with the spicy, peppery sauce.
Travel Tips for Rome, Italy
There is so much history to see in Rome! Around every corner, you can find an adorable street, a historic church or some ancient ruins, and you probably already know of many of the tourist attractions like the Colosseum and Trevi Fountain. However, these were some of my favorite, lesser known areas:
- Trastevere: This is actually where I lived when studying abroad, and it’s my absolute favorite! Winding streets fill this neighborhood with shops, bars and some of the best restaurants. It’s a great area to wander and get lost in. The beautiful church of Santa Maria in Trastevere sits at a fun plaza where everyone grabs a glass of wine or gelato and sits on the steps of the fountain enjoying the sunshine. A perfect day in my opinion!
- Gianicolo: This hill above Trastevere offers some of the best views of the city! Rome in general is very romantic, but this spot takes the cake.
- Piazza Navona: Navona is one of the most beautiful squares in Rome. The huge fountains in the middle, including one of Neptune, are breathtaking at sunset. Grab a drink at one of the many restaurants in the square and enjoy the view.
- Villa Borghese: This is a lovely park and garden near the Spanish Steps where you can escape the hustle and bustle of the city. After wandering the park, visit the beautiful Borghese Museum where you can see works of art from masters like Bernini, Caravaggio, and da Vinci.
- The Pantheon: You may already know about this one, but it’s a must-see. A beautiful, architectural wonder, the Pantheon has stood through history since 126 A.D. Bonus – some of the best gelato in the city can be found near the Pantheon!
Pasta all’Amatriciana
- Total Time: 30 minutes
- Yield: 4 people 1x
Description
A famous Roman pasta dish of spicy tomato sauce with pancetta.
Ingredients
- 1 pound dried bucatini or spaghetti (or make homemade pasta!)
- 2 tablespoons extra virgin olive oil
- 4 ounces diced pancetta
- 1/2 of a yellow onion, minced
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 28-ounce can crushed tomatoes
- 2 tablespoons unsalted butter
- ¼ cup grated parmesan + more for serving
- ¼ cup thinly sliced fresh basil + more for serving
Instructions
- Heat olive oil over medium heat in a large skillet or dutch oven. Add pancetta and sauté until crispy.
- Add onion and sauté until onion is soft, about 5 minutes.
- Add garlic, black pepper, and red pepper flakes. Stir and cook until fragrant, about 1 minute.
- Add crushed tomatoes and stir to combine. Reduce heat to low, cover and simmer until sauce has thickened, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with salt and cook pasta according to box instructions. If using fresh pasta, this will take only about 3-4 minutes. Reserve ¼ cup of the pasta cooking water and drain the rest.
- Stir cooked pasta and the reserved pasta water into sauce. Add butter and parmesan to pasta and toss to combine until butter is melted.
- Serve pasta topped with fresh basil and additional parmesan as desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Cuisine: Entreés, Pasta
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