Spaghetti All'Amatriciana(Spaghetti With Bacon, Onion And Tomato) – a delicious recipe with meaty, onion, Redpack whole tomatoes, olive oil, oregano, basil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Slice the bacon into short pieces 1/4-inch wide.
2
Cook the pieces in a large skillet, stirring often, until they brown somewhat, but before they turn dark and hard.
3
Remove them with a slotted spoon and reserve.
4
Discard all the bacon fat from the skillet.
5
Cut the onion into thin slices from top to bottom (rather than making the usual rings).
6
In the skillet, saute the onion in the olive oil until it is translucent and just barely beginning to brown.
7
Add the tomatoes and puree, breaking the tomatoes apart with the edge of a spatula or a large spoon.
8
Add the oregano and basil.
9
Simmer gently for 10 minutes.
10
Add the bacon.
11
Add pepper or hot sauce to taste (Red Hot is a quick, tasty way to add zing to red pasta sauces).
12
Keep the sauce warm.
460
kcal
Calories
37
g
Fat
10
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 slices meaty, thick cut bacon, 1 c. sliced onion, 14 oz. Redpack whole tomatoes in thick tomato puree, 1/4 c. olive oil (preferably extra-virgin), and more.
Yes, Spaghetti All'Amatriciana(Spaghetti With Bacon, Onion And Tomato) falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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