Penne all’Amatriciana is a delicious and authentic Italian recipe for making pasta with amatriciana sauce. This classic recipe is made with just a few ingredients and is cooked with guanciale or pancetta to add flavor.
If you love classic Italian pasta sauces that are deep and rich in flavor, then you need to give this Penne all’Amatriciana a try. Made with simple high-quality ingredients, this authentic recipe is sure to become a new favorite pasta dish.
If you love classic Italian pasta recipes, be sure to try this Pasta Carbonara with Pancetta, Authentic Mostaccioli, or Pasta e Ceci. For a hearty Italian salad, give this Italian Chopped Salad a try or serve with this Italian Arugula Salad.
You’ll Love Penne all’Amatriciana!
Penne all’Amatriciana is a classic Italian pasta dish made with guanciale (cured pork cheek or pork jowl), tomatoes, and Pecorino Romano cheese. This is a simple and delicious recipe that’s perfect for weeknight dinner or any occasion!
The recipe comes from the Italian town of Amatrice and is known for its rich, savory, and slightly spicy flavor, often made with a touch of red pepper flakes.
I love to make this recipe because you only need a few ingredients and it comes together fast. It’s easy to make at home and tastes just as good as if you got it from an Italian restaurant.
The secret to make this sauce so special is to cook it low and slow so they flavors have a chance to meld and develop. Be sure to serve it hot with a big scoop of parmesan cheese on top.
This classic Italian pasta dish is one you’ll want to make again and again. Give Penne all’Amatriciana a try. You’re going to love it!
Ingredients
- Guanciale: guanciale can be found in the deli counter in any Italian deli or specialty food store. If you can’t find it, you can substitute pancetta.
- Wine: use a dry white wine to deglaze the pan.
- Tomatoes: canned San Marzano tomato sauce has the best flavor.
- Chili Flakes: red pepper flakes are a classic ingredient in all’Amatriciana sauce.
- Pasta: penne pasta is great to hold the sauce and add texture and flavor. You can substitute another similar pasta shape.
- Cheese: top the pasta with grated pecorino cheese or parmigiano reggiano.
What you won’t find in all’Amatriciana Sauce
Traditional recipes like Penne all’Amatriciana are made with simple ingredients and don’t have a lot of the ingredients you’ll find in other sauce recipes.
Be weary of any all’Amatriciana recipes that call for chopped onion, garlic cloves, fresh basil, or any cream. The original recipe contains just a few ingredients with the flavor coming from the guanciale and San Marzano tomatoes.
How to Make Penne all’Amatriciana
This classic Italian recipe for Penne all’Amatriciana comes together fast and is great for entertaining or weeknight dinner! If making ahead, store the sauce separate from the pasta and toss together before serving.
Boil the Pasta
Bring a large pot of salted water to boil. Cook the rigatoni according to package instructions until just under al dente, according to package instructions. Drain and set aside, saving a cup of cooking liquid.
Cook the Guanciale
While the pasta boils, make the sauce. In a large skillet, cook the guanciale over medium heat until golden brown and crispy; about 10-15 minutes.
Finish the all’Amatriciana Sauce
To the skillet, add in wine and continue to cook until wine is mostly evaporated, about 3 minutes. Add in the tomatoes and crushed red pepper flakes. Cook, stirring occasionally, until the sauce starts to thicken, about 5 minutes. Add a bit of black pepper to taste.
Toss with Hot Pasta and Enjoy!
Add the cooked al dente pasta to the sauce and stir until pasta is warmed through. If the pasta appears stiff, add up to ½ cup pasta water to loosen.
Spoon the pasta into bowls and top with a generous amount of grated cheese and more fresh black pepper.
Recipe Tips
- Finely cubed guanciale (or pancetta) will melt into the sauce. To finely cube it, try freezing the sliced guanciale for a few minutes, then using a sharp knife to cut into cubes.
- Use good quality tomatoes like San Marzano.
- If you don’t have penne, you can use any hollow pasta like rigatoni or ziti.
- Store leftover sauce separate from the pasta in an airtight container in the refrigerator for up to three days. You can also freeze for up to a month.
Authentic Italian Pasta Recipes
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Penne all’Amatriciana
Ingredients
- 16 ounce box dry penne pasta
- 8 ounces guanciale or pancetta (diced into small cubes)
- ½ cup dry white wine
- 28 ounce can pureed San Marzano tomatoes
- ¼ teaspoon crushed red pepper flakes
- black pepper to taste
- ½ cup Pecorino Romano cheese, grated (about 2 ounces)
Instructions
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions until just under al dente, according to package instructions. Drain and set aside, saving a cup of cooking liquid.
- While the pasta boils, make the sauce. In a large skillet, cook the guanciale over medium heat until golden brown and crispy; about 10-15 minutes.
- To the skillet, add in wine and continue to cook until wine is mostly evaporated, about 3 minutes. Add in the tomatoes and crushed red pepper flakes. Cook, stirring occasionally, until the sauce starts to thicken, about 5 minutes. Add a bit of black pepper to taste.
- Add the cooked al dente pasta to the sauce and stir until pasta is warmed through. If the pasta appears stiff, add up to ½ cup pasta water to loosen.
- Spoon the pasta into bowls and top with a generous amount of grated cheese and more fresh black pepper.
Notes
- Finely cubed guanciale (or pancetta) will melt into the sauce. To finely cube it, try freezing the sliced guanciale for a few minutes, then using a sharp knife to cut into cubes.
- Use good quality tomatoes like San Marzano.
- If you don’t have penne, you can use any hollow pasta like rigatoni or ziti.
- Store leftover sauce separate from the pasta in an airtight container in the refrigerator for up to three days. You can also freeze for up to a month.
