Penne Amatriciana
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- 2ounces pancetta, diced (slab bacon can be substituted)
- Salt
- 1large onion, sliced thin
- 3large cloves garlic, sliced
- 2pounds ripe tomatoes, finely chopped
- 1teaspoon finely minced hot red chili
- 1pound penne
- 1tablespoon finely chopped fresh Italian parsley
- Freshly grated Italian Parmesan cheese
Nutritional analysis per serving (6 servings)
376 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 13 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large skillet, add the pancetta or bacon and saute over medium heat until the pancetta is beginning to turn golden. Add the onion and cook over low heat about 10 minutes, until it is very soft.
- Step 2
While the onion is cooking, bring a large pot of salted water to a boil.
- Step 3
When the onion is soft, stir in the garlic, tomatoes and chili, increase heat to medium and allow to cook, stirring from time to time, until the tomatoes are soft, about 10 minutes.
- Step 4
While the tomatoes are cooking add the penne to the boiling water, stir and cook for eight minutes. Drain thoroughly.
- Step 5
Season tomato sauce to taste, add penne and parsley to skillet, stir and cook a minute or two longer so ingredients thoroughly intermingle, then serve with grated Parmesan.
Private Notes
Comments
Slab bacon admittedly is easier to procure than guanciale, but a true Sugo Amatriciana would have none of it. Guanciale rules! There is also a respected belief among Italians that onions and garlic do best in a dish when one or the other is left out. This seems to have been particularly true in Amatrice, where I frequently ate plates of its namesake dish, and garlic was always the lily of choice. When making this dish at home, I often use onion, omitting the "scandalous" addition of garlic.
Onions and garlic do not belong together in the same dish according to Italians… leave out the garlic for a traditional dish
Slab bacon admittedly is easier to procure than guanciale, but a true Sugo Amatriciana would have none of it. Guanciale rules! There is also a respected belief among Italians that onions and garlic do best in a dish when one or the other is left out. This seems to have been particularly true in Amatrice, where I frequently ate plates of its namesake dish, and garlic was always the lily of choice. When making this dish at home, I often use onion, omitting the "scandalous" addition of garlic.
Love the last minute prep and not overdone flavors here. But can someone tell me about the Kosher and all the other salts I have that do not have iodine. Do we not need iodized salt, am I the last not to know this?
Iodized salt was promoted to prevent goiter for those without access to iodine - like in the mid-west. Nowadays, if you eat ocean fish, you don't need iodized salt. As for the different salts out there, I find that sea salts taste better than Kosher. You'll have to experiment with the different kinds of salts until you find one you like - none taste alike. After trying many different kinds, I'm using pink Himalayan crystals in a grinder. It's very lovely. Get it at Costco.
I use kosher flake salt because in my experience iodized salt is bitter and leaves an annoying aftertaste. Generally we on the east coast so not need iodine.
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