Spicy Amatriciana

This classic Italian dish is not for the faint of heart. Omit chili pepper for a milder version..

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 6


  • 4 slices thick-cut bacon
  • 2 Tbsp. olive oil
  • 2 medium onions, peeled and sliced
  • 1 small red serrano pepper, seeded and sliced
  • 4 cloves garlic, peeled and minced
  • 1 can (28 oz.) fire roasted crushed tomatoes
  • 1⁄4 tsp. crushed red pepper
  • 1 package (16 oz.) bucatini or spaghetti


  • Bring a large pot of salted water to a boil. Meanwhile, cook bacon in a large skillet until crisp. Remove bacon from pan, crumble, and set aside.
  • Add olive oil and heat over medium heat. Add onions, chili pepper, and garlic and cook for 5 minutes. Add tomatoes and crushed red pepper and cook, stirring frequently, until blended; add reserved bacon.
  • When water comes to a boil, cook pasta until al dente according to package directions. Drain pasta, reserving 1⁄2 cup cooking water. Add cooking water to saucepan to help thin the sauce. Add pasta and toss over medium heat for 2 to 3 minutes. Serve immediately.