Amatriciana pasta
Member recipe

Amatriciana pasta

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(14 ratings)

Member recipe by

Cooking time

Servings

Serves 4

Slightly spicy tomato and bacon pasta dish - utterly irresistible

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 400g linguine or spaghetti pasta
  • 120g streaky bacon
  • 1 onion
  • 1 dried chilli
  • 1can (450g) chopped tomatoes
  • 3 tbsp olive oil
  • salt and pepper
  • dash of maggi or worcester sauce
  • 1 tsp sugar
  • chopped parsley and parmesan to serve

Method

    1. Thinly slice the onion and cut the bacon into pieces of about 7mm thickness. Discard the seeds of the chilli and chop finely.
    2. Heat the olive oil in a saucepan and fry the bacon on a low heat. Once the bacon starts to become slightly crispy on the edges, add the onion and chilli. Cook on a low heat until the onions start to caramelise. (POINT: At least 15mins)
    3. Add the chopped tomatoes and sugar and leave the sauce to thicken on a low to medium heat for 15-20mins.
    4. Season with a little salt, pepper and dash of maggi or worcester sauce.
    5. Pour over cooked pasta and serve with chopped parsley and grated parmesan.

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Comments

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catbail's picture
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A great store cupboard standby - tasty, cheap and easy. We all enjoyed it (didn't change anything).

woolcos's picture

This recipe is delicious - thanks for the tip about 'at least 15 mins for the onions' I would have given it about 5 mins without this guidance. I completely forgot to add the Worcestershire sauce and it still tasted great. Unusual for me but I found that it didn't need any additional salt either, maybe because the streaky bacon I used had enough in it.

flirtinflight's picture
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The whole family loved this quick and easy recipe!

bucatini's picture

The traditional pasta for Amatriciana is bucatini. You an use penne or spirals but linguine are inappropriate. Pancetta cubes should be used not bacon and the cheese should be pecorino. Where the worcestershire sauce comes into an Italian recipe is beyond me. I do get upset about traditional dishes of other countries being anglicised because when people go to that particular country they start to complain that the dish is not like we have back home!

woolcos's picture

I've lived in Italy so I know how pedantic they are about what's 'right and wrong' but cooking is all about experimenting - live a little!

bobbyb123's picture

My sicilian roommate used to make this pasta, but he would chop and fry carrots with the onions and also added kalamata olives into the mix, squeezing the juice into the sauce as he added them.

sashaarmour's picture
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Thanks for all the comments!
It's not supposed to be truly authentic Italian, so please don't take it to heart when I add a dash of Maggi or a bit of sugar! I add a dash of soy sauce/Maggi to a lot of my recipes because I think it just gives a nice depth to the flavour. By all means, you can leave it out.
I like some of the other additions people have used - red pepper, mushrooms, pancetta instead of bacon - I will try them out!
The key to the recipe is in the slow cooking of the onions!

tigre1852's picture

Why would you not use Pancetta? And why would you add Maggi or Worcester sauce? It's such a simple recipe make it as it should be

giannibonnini's picture

Ridiculous! Do you know how Worcester sauce got its name? An Italian once said that it is the worster sauce I've ever tasted. Embarrassingly bad take on a great recipe.

janty701's picture
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I also added some mushrooms to this sauce. When cooked, I tossed the sauce with some penne pasta and baked it in the oven with parmesan cheese. The family loved it so much that we had it the following evening as well.

staywithzoe's picture
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Just cooked this up for the family. Omitted the bacon for myself as I'm a vegetarian but still tasted great, even the parents are saying how much they enjoyed it and wished there was more!!

sheila-rodgers's picture
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The thing that made the difference in this sauce was the slow caramelising of the onions. It was delicious, but I used a tin of the best quality cherry tomatoes (pomodorini) and as another reviewer said, no sugar or any Worcester sauce was needed. And of course as I live in Italy I used pancetta instead of bacon. I once had a sauce of this quality in a restaurant, but no other recipe had really quite had the depth. This one has, as long as you take the time over it.

fatty71's picture

How many calories are in this dish please??

leeblunt's picture
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I made this last night and added some rough chopped grilled red pepper. It tasted fantastic. Really quick and simple to make and very healthy too (provided you de-rind the bacon).

mattlangley's picture

Pretty simple but not true Amatriciana as no Italian would add Maggi or Worcester sauce. Leave this out, ccok the onions for less time and use Cirrio tomatoes (or similar good quality) and you won't need sugar. Then cook the pasta really al dente and add the pasta to the sauce for a few minutes, adding a little pasta cooking water if too dry, then serve, without Parmigianno although this is personal taste. That is the proper way but, if it tastes nice with anything else added, then don't be constricted by tradition.

Real Italian food tends to be much simpler than our Anglicised versions.

mazmazz's picture

thought i could serve this on top of pasta tri - coloured twists as a light lunch for work. I would part cook the pasta, then when customer comes in for their lunch, add pre cooked pasta to boiling water then ladle over top, perhaps with the mushrooms as stated and with wedges of crust garlic bread slices..... tomorrow for lunch sounds great! will let you all know how it went.

fstorty's picture

easy supper

bethocallaghan's picture
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Easy and tasty!

carlaharvey's picture
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This was so easy. I added some mushrooms. Perfect and the boys loved it!!

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