Penne Amatriciana
Indulge in the bold, authentic flavors of Penne Amatriciana, a classic Italian pasta dish that is both simple and irresistibly satisfying. This recipe packs a punch with its savory combination of crispy guanciale, rich canned tomatoes, and a hint of heat from red chili flakes. Tossed with perfectly al dente penne and finished with a generous sprinkling of grated Pecorino Romano cheese, this dish delivers a delectable balance of smoky, tangy, and cheesy goodness. Ready in just 40 minutes, this comforting crowd-pleaser is ideal for weeknight dinners or a cozy weekend treat. Pair it with a glass of red wine and a crisp green salad for an unforgettable Italian dining experience. Perfect for those searching for authentic Italian recipes, pasta dishes, or easy dinner ideas.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 150 grams guanciale (cured pork cheek), diced
- 400 grams canned peeled tomatoes
- 50 grams pecorino romano cheese, grated
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon red chili flakes
- to taste salt
- to taste black pepper, freshly ground
Instructions
Fill a large pot with water, add a generous amount of salt, and bring it to a boil for the pasta.
In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook for 5-7 minutes, stirring occasionally, until it becomes crispy and releases its fat.
Add the minced garlic and red chili flakes to the skillet and sauté for 1 minute until aromatic, being careful not to burn the garlic.
Pour the canned peeled tomatoes into the skillet and break them up with a wooden spoon. Stir everything together and let the sauce simmer for 15-20 minutes over low heat until it thickens. Season with salt and freshly ground black pepper to taste.
While the sauce is simmering, cook the penne pasta in the boiling water according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated with the sauce, adding a splash of the reserved pasta cooking water if needed to loosen it up.
Remove the skillet from heat and sprinkle the grated pecorino romano cheese over the pasta. Toss again to combine and create a creamy texture.
Serve immediately, topped with additional grated pecorino romano if desired.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 5962 mg | 259% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 10.1 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
