Amatriciana is a Roman pasta sauce and Romans will tell you there is a correct version: guanciale, pecorino, tomato, chili. Full stop. This recipe takes liberties with streaky bacon, capsicum, and a bit of balsamic, which is not the traditional path. But it produces a deeply savory sauce that most people will happily eat twice in a week, so the debate about authenticity can wait. Use good canned tomatoes. Don’t rush the simmer.
How to Make Penne Amatriciana
Bacon versus pancetta
Streaky bacon works, but pancetta is better if you can find it. Either way, cook it until properly browned before adding the onion. Fat renders, flavor develops. Rushing this step gives you a flat-tasting sauce.
Simmer longer than you think
Twenty minutes is the minimum listed. Thirty is better. The sauce should be thick and fragrant, not watery. Add the balsamic vinegar early so it has time to mellow rather than tasting sharp at the finish. 
Penne Amatriciana
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A twist on the classic Roman pasta dish. Hearty, flavorful, and perfect for a weeknight meal.
Ingredients
- 2-3 rashers (2-3 rashers) streaky bacon
- 1 medium (1 medium) onion
- 0.5 large (0.5 large) red capsicum
- 2 cloves (2 cloves) garlic
- 0.5 bunch (0.5 bunch) basil
- 2 cans (2 cans) diced or whole tomatoes
- 2 tbsp (2 tbsp) tomato paste
- 1 large (1 large) long red chilli
- 1 tbsp (1 tbsp) balsamic vinegar
- 1 lbs (500 g) penne pasta
- olive oil
- salt and pepper
- chilli flakes
- peccorino cheese
Instructions
- Boil a large pot of water with two tablespoons of salt.
- In a medium pot, sauté bacon, onion, and capsicum in a splash of olive oil until the bacon is browned.
- Add garlic and half the chili; cook until fragrant and the onion is soft.
- Stir in tomato paste, canned tomatoes, and balsamic vinegar. Add basil, salt, and pepper; simmer for 20 minutes, or until the sauce is rich and fragrant.
- Cook pasta according to package directions.
- Drain cooked pasta and add it to the sauce, ensuring each piece is coated.
- Serve in a large bowl, topped with pecorino cheese, remaining chili, chili flakes, and basil.
Notes
- For a deeper flavor, use high-quality pancetta instead of streaky bacon.
- If you prefer a less spicy dish, omit the long red chili or use a milder pepper.
- To enhance the sauce’s texture, blend a portion of it before adding the pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 60
Find it online: https://honestcooking.com/penne-amatriciana-recipe/
Frequently Asked Questions
Can I use pancetta instead of bacon?
Yes, pancetta is actually more traditional. Dice it small and render it the same way. It has a cleaner pork flavor that works well in the sauce.
Is balsamic vinegar traditional in amatriciana?
No, it’s not. Traditional amatriciana uses guanciale and pecorino romano with tomato. The balsamic here adds a little extra depth, but you can leave it out if you prefer a more classic approach.
How do I keep the pasta from getting mushy?
Cook it one minute less than the package says, then finish it in the sauce over low heat for a minute or two. The pasta will absorb liquid from the sauce and hit the right texture.
This came out very nice, I’ll definitely be making this again. I probably put twice the bacon in (because you know, bacon), but I’d probably do the same next time anyway let’s be real.
Good stuff.
Glad to hear, and we are right there with you Simon :D