Amatriciana Recipe

I recently had this dish at a local pasta restraunt and wanted to duplicate it. Based on my dinner and previous reviews, I made some changes and it turned out great! While sauting the onions and garlic, I added 1/2 chopped green bell pepper and after adding the diced tomatoes, I added apprx 1 tsp dried basil, 1 tsp dried oregano and 1/2 tsp garlic powder. I also sprinkled dry parsley over all when the meal was served. In the future, I may try adding some Italian sausage (but to do this, I may have to add an additional can of tomatoes to cover the pasta adequately). The bacon gives this dish a subtle smokey flavor and what's great is that you can adjust the heat by adding more red pepper flakes. Thanks Elizabeth...for great dining at home!

I was originally set to prepare the Olive Garden recipe for Tripolini Amatriciana, and upon seeing this, I decided to do a hybrid approach. Basically, I followed this version except I used leaner parts of the bacon, I went for one 14oz can of stewed and one 8oz can of tomato sauce (plus a few fresh tomatoes from the garden, peeled and seeded). I used tripolini pasta, and at the end, I reserved 1/2 c of the pasta water, drained the pasta and then returned it to the pot with the reserved water, the sauce mixture, 1/4c of grated Parmesan, 2tbs of grated Romano, and the fresh basil. I also added a little fresh ground pepper to taste. I guess I really did change a few things. But it was delicious, and my wife went back for seconds— a rare thing at my table.

I didn't change any ingredients for this recipe, only the quantities. I diced a whole pound of bacon and cooked it first. Once done I removed it from the pan and drained on a paper towel. I left whatever drippings were left in the pan and sauteed the onion and garlic in it until the onion was soft and translucent. I then added two 28oz (or whatever the large cans are) of stewed tomatoes. I left the sauce on medium heat and started the water for the pasta at this point. I left the sauce go the total time it took the water to boil and the pasta to cook, approx. 20 minutes. Once pasta was done and drained I added the bacon back to the sauce as well as dried basil and parsley (didn't have fresh). I then used a potato masher to break up the tomato and combine the ingredients. I added the pasta to the sauce and about 1/4 parmesan and let it simmer on low for about 5 minutes. It definitely made plenty of food but heated up great for leftovers.

I really enjoy these types of dishes that are simple and delicious, blending basic very tasty ingredients together. I used 6 slices of Costco's Kirkland Bacon (tends to have bigger slices and more smoky flavor), 1 whole small onion (about one cup chopped), 2 garlic cloves, and doubled the red pepper flakes to 1/2 tsp, which added very subtle but pleasant spice. If it wasn't for my 3 1/2 yo daughter's low heat tolerance, I would've gone with 3/4 to 1 tsp. I also used more like 1/4 cup of chopped basil. I dumped in about a teaspoon of salt before I let the sauce simmer on low for over an hour while I was busy doing other things. A little more evaporated away than desired so right after dumping the linguine into the boiling water, I added a couple glugs of white wine to the sauce to increase the volume. It was very good and well-received by my wife and daughter. It will definitely become part of the rotation.

I LOVE pasta, was in the mood for a quick recipe and this one popped up first. This is the second time I made it, this time with whole wheat spaghetti, added more red pepper flakes, fresh garlic and a handful of fresh spinach (which wilted down nicely) right before I served it. I added the cooked pasta to the sauce and let it rest a while before serving. Is awesome as written and my hubby LOVE it too. Definitely a 5* dish I highly recommend.

This recipe is such a great start to an amazing meal! I of course tailor it to our taste: -add kalamata olives and white wine to the onions when they are cooking -use san marzano crushed tomatoes instead of stewed and cook for 20 mins -double the bacon -add shrimp right at the end! It is one of our go-to meals, it seems like a fancy dish when really it's incredibly easy to prepare! Also, we have used lobster in place of the shrimp and was just as good!

This is husbands favorite dish from childhood. I tweaked it of course. Added more bacon. Sauteed the onions with 1/2 cup white wine until reduced. Added a clove of garlic. Oh and used diced tomatoes since I cannot stand stewed. Make sure you cook the mixture a minimum of 20 minutes (I did more about 30).

My husband asked me to make more a day later! I added sweet sausage(another review recommended and it was a good idea). I tried this with stewed tomatoes and diced. You really need to go stewed. I also added the 1/4t oregano, 1/4t basil, and 1/4t garlic powdered recommended.(to taste really). This was also more runny then my family likes so I thickened it with cornstarch. This was super simple and very good! If you need something that goes together quick you have to try this.

This recipe was pretty awesome. The only change I made was to add some chicken. I got some extra lean boneless skinless chicken breasts, seasoned them with garlic powder, cubed it, and cooked it in some olive oil. I added it at the end when I combined the sauce with the pasta. This recipe was spot on, though.

Good recipe! Use bucatini rather than fettuccine if you can get it, and pancetta (or guanciale if you want to get really fancy) instead of bacon. That said, I made it with bacon and the flavor is still great. I also recommend browning the bacon rather than cooking it "until crisp."

A simple, quick, savory and delicious pasta dish. I used a 9 oz package of Buitoni fresh linguini and it was a great amount for the sauce. Otherwise, I pretty much followed the directions. I agree that it takes about 20 minutes (first 10 minutes on medium, second 10 on a low simmer) for the sauce to thicken enough to serve.

Simple and tasty! Makes a world of difference using FRESH basil and FRESH garlic (not jarlic).

It was very good I did add a little more red pepper flakes

My husband said he prefers this recipe to the ones he's had in restaurants, both in the US and Italy!

This sauce is light and bright up front with a spicy kick from the pepper at the end. Great!

Amazing! Comfort food!

Great recipe! My son and I were looking through the magazine to pick out something to make for dinner. He decided on this one so we went to the store, got all the ingredients and made the recipe together. It was fun and it turned out great! Super easy for a 7 year old to be able to help and follow along. I served mine over zoodles and my boys are it over linguine.

No changes, made as written. I thought this would taste bacon-y but none of the ingredients stood out and the overall taste was fantastic. Not having the pasta in my area, I used bocatini.

Quick, easy, and incredibly tasty.

Very good! I doubled the bacon and onion and also added salt which I did not think I would need because of the bacon. After cooking the bacon, I removed it from the pan and sautéed some sliced mushrooms .