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Amatriciana

Amatriciana

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Christine L.

This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 97.6g
  • 31%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
  2. Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
  3. Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
  4. Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
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Reviews

Alessandra
149
11/20/2005

This recipe is about right. The only things that should be noted is that, after tomatoes are added, they should cook for more than 10 minutes. You need about 20 minutes of simmering or the sauce won't be cooked. Remember also to add salt and pepper to taste before finishing.

DREGINEK
86
7/23/2003

I recently had this dish at a local pasta restraunt and wanted to duplicate it. Based on my dinner and previous reviews, I made some changes and it turned out great! While sauting the onions and garlic, I added 1/2 chopped green bell pepper and after adding the diced tomatoes, I added apprx 1 tsp dried basil, 1 tsp dried oregano and 1/2 tsp garlic powder. I also sprinkled dry parsley over all when the meal was served. In the future, I may try adding some Italian sausage (but to do this, I may have to add an additional can of tomatoes to cover the pasta adequately). The bacon gives this dish a subtle smokey flavor and what's great is that you can adjust the heat by adding more red pepper flakes. Thanks Elizabeth...for great dining at home!

Conari
82
4/1/2007

This recipe is really good, a perfect example of something being greater than the sum of its parts. I've since found out it has been around since Roman times, now I know why! I have made this dish dozens of times and have experimented with it a bit, the only change that I felt was an improvement was to double the red pepper flakes. I've also tried adding more bacon and it does not make it better in my opinion. The beauty of this recipe is it's simplicity and the delicate balance of flavors.