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Roman Amatriciana Pasta Sauce

This Roman Amatriciana Pasta Sauce delivers a rich and authentic Italian flavor in under 30 minutes. Made with savory bacon, sweet onions, tangy tomatoes, a splash of red wine, and finished with butter and Parmesan, this sauce brings a taste of Rome to your dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil
  • 8 ounces unsmoked streaky bacon chopped
  • 2 medium onions finely chopped
  • 1/2 teaspoon chili flakes
  • 14 ounces chopped tomatoes
  • 1/4 cup red wine
  • 1/2 teaspoon dried oregano
  • 6 ounces rigatoni pasta or penne or substitute with bucatini or spaghetti
  • 1 ounce butter
  • 1 tablespoon grated Parmesan cheese for serving

Equipment

  • Large frying pan
  • Large pot
  • Saucepan
  • Cutting board
  • Knife

Method
 

  1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add 8 ounces of chopped unsmoked streaky bacon and cook for about 5 minutes until the fat begins to render.
  2. Add 2 finely chopped medium onions and 1/2 teaspoon of chili flakes. Cook the mixture for about 15 minutes, stirring constantly to ensure the onions soften and the bacon browns without sticking.
  3. Pour in 14 ounces of chopped tomatoes, 1/4 cup of red wine, and 1/2 teaspoon of dried oregano. Bring the mixture to a boil, then reduce the heat to a gentle simmer to allow the flavors to meld.
  4. While the sauce simmers, bring a large pot of water to a rolling boil and cook 6 ounces of rigatoni or penne until al dente. Drain the pasta.
  5. Return the pasta to its saucepan, pour the simmered sauce over it, and stir in 1 ounce of butter until melted and well combined.
  6. Serve immediately with a generous sprinkle of freshly ground black pepper and 1 tablespoon of grated Parmesan cheese.

Notes

For a more authentic flavor, you can substitute pancetta or guanciale for the bacon; if you don’t have red wine, a splash of white wine or broth works as well. Use high-quality canned tomatoes, such as San Marzano, for a richer taste. The sauce is forgiving and can be tweaked by adding more chili flakes for extra heat. Leftovers can be stored in the refrigerator for up to 3 days, making it a convenient option for busy weeknights.