Pasta Amatriciana

Recipe from Tastemaker Chef Angelo Lollino


  • 1⁄2 pound Thinly Sliced Pancetta, then chopped
  • 1 Yellow Onion, thinly sliced
  • 3 cloves Garlic, chopped small
  • 1 1⁄2 teaspoons Crushed Red Pepper
  • 12 ounces San Marzano Whole Plum Canned Tomatoes, crushed by hand
  • pinch Black Pepper
  • Coarse Salt
  • 1 pound Bucatini or Spaghetti Pasta
  • 1⁄2 cup Italian Parsley Leaves
  • Grated Paecorino Romano Cheese


  • In a medium skillet cook the pancetta over medium heat, stirring frequently, until lightly browned. Add the onion, garlic and crushed red pepper and cook over med-high heat, stirring occasionally, until the onion is lightly browned, about 5-6 minutes. Add the tomato sauce, season with salt and pepper and then simmer until combined, about 10 minutes.
  • In a pot of salted boiling water, cook the pasta until al dente. Drain the pasta,reserve 1/2 cup of the cooking water.
  • Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, a minute or so. Serve the pasta in bowls and top with grated Romano cheese.