Pasta Amatriciana

Tender spaghetti, tossed in a savory, prosciutto-spiked tomato sauce. With a hint of crushed red pepper flakes, it's an explosion of flavor on the palate. And look how short the ingredient list is!

Course Main Course

Cuisine Italian

Keyword pasta and pancetta, pasta and pork

Prep Time 10

Cook Time 15

Servings

Calories 707kcal

Author Robin Miller

Ingredients

1 pound pasta of choice I used spaghetti
1 tablespoon olive oil
4 to 5 ounces prosciutto or pancetta cut into 1-inch pieces
1 small red onion chopped, about 1/2 cup chopped
1/2 teaspoon crushed red pepper flakes or more/less to taste
29- ounce can whole tomatoes preferably San Marzano
14- ounce can tomato puree or about 2 cups
1/2 cup grated parmesan cheese or pecorino Romano, plus more for serving
Salt and freshly ground black pepper

Instructions

Cook the pasta according to the package directions. Drain and cover to keep warm.
Meanwhile, heat the oil in a large skillet over medium-low heat. Add the prosciutto (or pancetta) and cook for 3 to 5 minutes, until the fat is rendered and the meat is crisp. Add the onion and cook for 3 minutes, until soft. Add the red pepper flakes and cook for 30 seconds.
Add the whole tomatoes and tomato puree and bring to a simmer, mashing the tomatoes with a fork or potato masher to break them into smaller pieces. Simmer for 5 to 7 minutes.
Add the pasta to the sauce and stir to combine and heat through.
Remove the pan from the heat and stir in the parmesan cheese. Season to taste with salt and black pepper.
Serve with extra parmesan cheese on the side.

Nutrition