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This Penne Amatriciana is the most flavorful, simple pasta you can make, with very few ingredients! It’s a rich tomato and crispy guanciale sauce, simmered together and then tossed with the pasta and lots of Parmesan. It’s so simple yet so good.
This is a classic Roman pasta sauce, with tomatoes, onions, guanciale, and pecorino (although both pecorino and Parmesan work). The guanciale gives it such a rich, meaty flavor without needing hours to simmer, which is why I love it so much. I made this with penne pasta, as the penne catches the sauce well and you end up with little pieces of guanciale in the pasta tubes.
Why you will love this recipe
- It is super delicious and full of flavor. Imagine crispy, salty guanciale, spicy chili flakes, and rich tomato sauce.
- It is so simple to make and takes no more than 30 minutes.
- You can prep ahead and batch-make the amatriciana sauce, then keep it in the freezer for up to 3 months.
Ingredients
Substitutions and variations
Guanciale: You can swap it for diced pancetta or streaky bacon, if you prefer. If making it for vegetarians, simply leave it out.
Garlic: If you like a garlicky tomato sauce, add a couple of crushed garlic cloves or a dollop of garlic paste when adding the dried chili flakes.
Chili: There is a very small amount of dried chili in this recipe – just enough for a subtle kick. You can add more if you like a more fiery pasta. Alternatively, use a deseeded and finely chopped fresh chili or add a little ‘Nduja.
Vegetables: If you want to up the vegetables in this amatriciana, you can add a finely chopped pepper to the sauce when cooking off the onion. Sometimes I add a handful of fresh spinach to the sauce and wilt it towards the end of its simmering time.
Parmesan: You can swap for other strong hard cheeses like pecorino. Although this is an Italian dish, Gruyère or Comté both have a nutty flavor that works well too. To finish, sometimes I scatter over torn mozzarella or bocconcini (baby mozzarella pearls).
How to make penne amatriciana
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Add the diced guanciale to a large non-stick frying pan and set over a medium heat. Dry-fry for 4-5 minutes, agitating the pan every now and then, until the fat has rendered out and it is crispy all over. Remove it from the pan using a slotted spoon (leaving the fat behind) and place into a bowl. Set aside
TWO: Add the olive oil to the pan with the onion and a generous pinch of salt. Sauté over a low heat for about 10-12 minutes, stirring occasionally, until softened but not coloured. Add the chili flakes and continue to cook for a further 2 minutes.
THREE: Pour in the plum tomatoes (with their juices), then fill the can halfway with water (about 6 3/4 fl oz or 200 ml), swirl gently to get as much of the tomato juices as possible, and add to the pan.
FOUR: Tip the crispy guanciale back into the pan, stir gently, and bring to the boil.
FIVE: Reduce the heat and simmer gently for 15-20 minutes – or until thickened and reduced. Season to taste with salt and freshly ground black pepper.
SIX: Add the cooked penne pasta from the pan using a spider or slotted spoon and add directly to the sauce. Toss to coat in the sauce, adding a splash of water, if needed, to make it smooth and silky. Stir in the grated Parmesan.
Tips from Margie’s kitchen
- Al dente: Cook the pasta until it is ‘al dente’ (meaning ‘to the bite’). It should still be firm when you bite into a piece, but not too chewy. Also, remember it will be cooked for a minute or so as it is tossed through the amatriciana sauce.
- Frying guanciale: Have patience when frying the guanciale here, as you want it to render out its fat and turn super crispy. This is why you want to fry it over medium heat, as this stops it from burning before the fat has had a chance to render.
Frequently asked questions
Using the pasta cooking water in pasta sauces is one of my favorite chef’s tricks. As the pasta cooks in the boiling water, it releases starch. This creates a starchy pasta water. When you add this to your pasta sauces, it binds and thickens them. If you have a buttery or oily sauce, it will help it become creamy and non-greasy. If you have a tomato sauce, it will help loosen it and make it super glossy. Put simply, if you want the most delicious, silky smooth pasta sauce, add a splash of pasta water.
You can make the amatriciana sauce in advance. Pour into an airtight container, leave to cool completely, then cover and chill for up to 3 days. If you do have leftovers mixed in with the pasta, you can leave them to cool completely, then cover and chill for up to 3 days.
The amatriciana sauce can be made ahead, poured into an airtight container, left to cool completely, then covered and frozen for up to 3 months. Defrost overnight in the fridge.
Other recipes you might enjoy
If you like the sound of this Penne Amatriciana, you could make Homemade Garganelli Pasta with this amatriciana sauce. Also, don’t miss my Penne Puttanesca or Spicy ‘Nduja Pasta.
Under 30 Minutes
Prawn and Tomato Linguine
Easy Pasta Recipes
Chicken and Vodka Pasta
Easy Pasta Recipes
Nduja and Sausage Pasta Bake
Easy Pasta Recipes
Creamy Sausage Pasta (Pasta alla Norcina)
If you tried this Penne Amatriciana or any other recipe on the site, please do leave a comment and let us know how it went!
Penne Amatriciana
Ingredients
- 4.5 oz guanciale or pancetta, diced
- 1 tbsp olive oil
- 1 onion, finely diced
- 1/2 tsp chili flakes
- 14.5 oz can good quality plum tomatoes
- 2.75 oz Parmesan, finely grated
- Salt and freshly ground black pepper to taste
- 8.75 oz penne pasta
Instructions
- Add the diced guanciale to a large non-stick frying pan and set over a medium heat. Dry-fry for 4-5 minutes, agitating the pan every now and then, until the fat has rendered out and it is crispy all over. Remove from the pan using a slotted spoon (leaving the fat behind) and place into a bowl. Set aside.
- Add the olive oil to the pan with the onion and a generous pinch of salt. Cook over a low heat for about 10-12 minutes, stirring occasionally, until softened but not colored. Add the chili flakes and continue to cook for a further 2 minutes.
- Pour in the plum tomatoes (with their juices), then fill the can halfway with water (about 6 3/4 fl oz or 200 ml), swirl gently to get as much of the tomato juices as possible, and add to the pan. Tip the crispy pancetta back into the pan, stir gently, and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, or until thickened and reduced. Season to taste with salt and freshly ground black pepper. inn
- Bring a large pan of generously salted water to the boil. Meanwhile, keep the Amatriciana sauce over a low-medium heat to keep it warm.
- Once the water is rapidly boiling, add the penne pasta. Cook for 8-9 minutes – or until al dente.
- Remove the cooked penne pasta from the pan using a spider or slotted spoon and add directly to the sauce. Toss to coat in the sauce, adding a splash of reserved pasta water, if needed, to make it smooth and silky. Stir in the grated Parmesan.
- Spoon into bowls and serve straight away with extra freshly grated Parmesan and plenty of freshly ground black pepper.
Notes
Make-ahead and storage
To store: You can make the amatriciana sauce in advance. Pour into an airtight container, leave to cool completely, then cover and chill for up to 3 days. If you have leftovers mixed in with the pasta, you can leave them to cool completely, then cover and chill for up to 3 days. To reheat: Pour the made-ahead sauce into a large saucepan or deep-sided frying pan and gently heat through over a low-medium heat until piping hot. Add a splash of water to loosen, if needed. You can also reheat the finished pasta dish this way too. Otherwise, the Penne amatriciana can be heated in the microwave too until piping hot. To freeze: The amatriciana sauce can be made ahead, poured into an airtight container, left to cool completely, then covered and frozen for up to 3 months. Defrost overnight in the fridge.More quick tips
Make it vegetarian: You can easily make this vegetarian by skipping out the guanciale and using a vegetarian-friendly Parmesan-style hard cheese. Tomatoes: Use the best quality canned tomatoes you can find. I really rate Mutti. Pasta water: Get into the habit of saving the pasta water when you drain your pasta. A few splashes will transform your sauces and take your pasta dishes to the next level. Serving suggestions: This is a delicious, comforting meal all on its own. However, it is also lovely with garlic bread to mop up all the wonderful sauce and/or a fresh salad on the side.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best Italian quick easy and healthy pasta ever come across, thanks for posting. Use receipe every week 🙂
Love the crispy guanciale in the tomato sauce, makes it so rich and delicious. 5 stars!