Skip the jar and make Amatriciana Pasta Sauce from scratch. This Italian favorite with bacon, onions, and garlic is sure to be a new family favorite for pasta night!
I first tried Amatriciana Pasta Sauce when I lived in Hawaii. There was a great little Italian place my co-workers and I would walk to and it had the best food – Italian sub sandwiches, penne with Arrabiatta sauce, and one of my favorites, spaghetti with Amatriciana sauce.
Fast forward many years later when I was making a recipe for “bacon sauce”. The sauce called for bacon, onions, garlic, and tomatoes. My whole family loved it. I’ve tweaked that recipe a little bit and have been making it ever since. Little did I know that the amazing bacon sauce I had been making has a real name, Amatriciana sauce – my favorite sauce from that little Italian place in Hawaii.
What I love about this sauce, besides the bacon (who doesn’t love bacon), is that it’s a little chunky. The chopped onions and garlic give it great flavor and texture, but obviously, it’s the bacon that sets this sauce apart from the rest.
I usually make The Best Italian Meatballs when I make Amatriciana Pasta Sauce, but since there are pieces of bacon in the sauce, it really is great all by itself. Garnish the pasta with a little bit of shredded parmesan cheese and some fresh basil, and all you’ll need is a loaf of crusty French bread to mop up all the yummy sauce!
- I’ve also seen pancetta and lardons used in place of bacon.
- Recipe is adapted from Beau MacMillan
- 8 strips of bacon
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- ¼ tsp. red pepper flakes
- 1 bay leaf
- (2) 28 oz. cans of crushed tomatoes
- salt & pepper to taste
- Chop bacon into half-inch pieces (alternatively, you can use kitchen shears to cut the bacon). Cook bacon in a large pot until it is almost crispy. Leave the bacon and drippings in the pan and add the onion, garlic, oregano, red pepper flakes, and bay leaf.
- Cook over medium heat until the onion has softened, then add the tomatoes, salt & pepper. Bring to a boil, then reduce the heat to a simmer and cook over low heat for an hour or so. This is a good time to start making meatballs!