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Nutrition Facts
Serving Size 1 (305g) Recipe makes 4 servings
Calories 290
Calories from Fat 156		(53%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 4.4g	22%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 247mg		10%
Potassium 998mg		28%
Total Carbohydrate 22.6g		7%
	Dietary Fiber 4.2g	16%
	Sugars 11.2g
Protein 6.3g		12%
detailed view... how is this calculated?

Pasta Amatriciana

Recipe #39630 | 45 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: cruzzo
Sep 9, 2002

My version of a favorite restaurant dish. The sauce is very flexible--you can vary the amounts of garlic, wine and red pepper flakes to suit your tastes. This sauce has a great smoky, bacony flavor and makes a wonderful meal served with pasta, a salad and fresh, crusty bread.

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped (you can vary the amount depending on how much you like garlic)
4 slices bacon, chopped (do not use maple-flavored bacon)
3/4 cup white wine
1 (28 ounce) can tomato puree
red pepper flakes

Directions

1
Place enough olive oil in a large sauce pan to cover the bottom and heat over medium flame.
2
Place onions, garlic and bacon in pan and saute for about 5 minutes or until bacon is cooked through.
3
Add wine and bring to a boil for about 3-4 minutes.
4
Add tomatoes and then fill the empty tomato can about halfway with water and add to pan.
5
Add as much or as little red pepper flakes as you like.
6
Simmer over low heat for about 1/2 hour.
7
Serve with penne pasta (or pasta of your choice).

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Featured Reviews for This Recipe

From: A.S.K.

On Oct 19, 2009

I loved this dish, the only changes i made was to use chicken stock instead of the wine (i don't like wine so it is never in the house), and i poured out all but 1 tb of bacon grease. i really thought it was wonderful. my 2 year old son didn't like it at all, and my husband thought it was good but he likes a more meaty dinner. oh well while my son didn't eat it for dinner, the next day he ate almost half of the left overs cold for lunch, go figure.

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From: Marcy R

On Nov 25, 2008

Great recipe, but I made some changes. I did put the water in, but it made the sauce too thin. I added about 1/4-1/3 cup of heavy cream and a butter/flour mixture to thicken the sauce. Next time, I will not add the water, but will add the cream, and that should be thick enough. Also had some fresh basil on hand, which I added at the end. Parmesan is a must too! My husband went crazy over this and I ate way more than I should have!

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From: melle_escaton

On Aug 5, 2008

This was absolutely delicious - possibly the best plate of pasta I've had in a while! I used pancetta rather than bacon, and as I didn't have any chilli flakes, I went with chilli powder, but oh my, was it amazing!! My husband and I both loved it and I will no doubt make it again very soon!

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From: Chef #216553

On May 18, 2005

Great Recipe. I sometimes like to use either pancetta or guanciale instead of normal bacon, but either works well. In addition, you can use a nice red instead of the white wine for a different flavor.

3 people found this review helpful

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