Pasta All'Amatriciana
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 8
Ingredients
  • 1 pound spaghetti
  • 12 oz. thick cut bacon
  • 1 red onion finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, minced
  • ½ c. red wine (I used Merlot.)
  • 1 t. black pepper
  • ½ t. crushed red pepper flakes
  • 1 t. Kosher salt
  • 28 oz. can of peeled San Marzano tomatoes
Instructions
  1. Slice bacon into ¼ " strips and cook until golden and slightly crispy on med-low heat; stir so it doesn't stick. Do not overcook!
  2. Remove bacon strips with a slotted spoon to plate with paper towels to absorb extra grease.
  3. Add finely chopped onion and carrots to bacon grease. Stir and cook until onions are transparent.
  4. At this point, add the 3 cloves of minced garlic into the mixture. Stir around until fragrant.
  5. Begin to bring salted pasta water to a boil and time it so it al dente and sauce is being completed.
  6. Pour the red wine into mixture and cook until it is reduced by about ½.
  7. Stir in the black pepper, red pepper flakes and salt.
  8. Crush the peeled tomatoes by hand and add them to the mixture along with contents remaining in the can. Stir to blend with mixture. You can use the back of the slotted spoon to crush further once blended into the sauce. Cook for about 5 minutes on low heat.
  9. If you prefer a smoother sauce, ladle it into a food processor or blender until it reaches your desired consistency.( I have a picky kid; that's why I do this.) Pour this back into pan.
  10. Add the bacon and continue to cook for about another 5 minutes on low heat to spread the smoky flavor throughout the sauce.
  11. Using tongs, add pasta to sauce and stir to coat and to help absorb flavor of this sauce.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/pasta-amatriciana/