Niki’s Spiffy Spicy Spin on All’ Amatriciana Sauce

Prep Time: 10 minutes

Cook Time: 1 hour

8 slices Thick Cut Bacon, cut into lardons (small strips)

1 large Yellow Onion, chopped

4 cloves fresh Garlic, minced

1/2 teaspoon Red Pepper Flakes, I like it ultra spicy, adjust to your taste

1/2 cup White Wine (cooking wine works fine)

1 28 ounce can San Marzano Tomatoes with juice

1/2 teaspoon fresh ground Black Pepper

1/4 cup fresh grated Pecorino Romano Cheese

1/4 cup fresh grated Parmesan Cheese, plus extra for topping

1 lb. Long Pasta- traditional Italian recipes call for Bucatini, but it is hard to find. I ordered it from the internet to try it, still I prefer thin spaghetti. 

Heat a medium size stock pan over medium heat. Add the bacon and render the fat, about 15 minutes until bacon is almost crisp looking. Using a slotted spoon, remove bacon, leaving rendered fat in pan, and set bacon aside. 

Add onion to the pan and sauté until translucent, about 10 minutes. Add garlic, red pepper flakes, and grind in the pepper and give it a minute or two to meld. Pour in the white wine and deglaze pan, sauté for 2 minutes. 

Add tomatoes, hand crush or I just use a potato masher right in the pan. Add cooked bacon, previously reserved. Simmer 30-60 minutes, this is a quick cooking sauce so it can be ready in as little as 30 minutes and still be ultra delicious! I let mine simmer for about an hour then add in the cheeses and serve over a bowl of pasta, sprinkled with extra parm. While the sauce simmers, boil the pasta in heavily salted water. MY FAVORITE SPAGHETTI SAUCE, EVER! 

Submitted By: Nichole Perry, EMT-Paramedic


Massachusetts, USA