We’ve outlined all the ingredients and directions for you to make the perfect American-Italian all’Amatriciana. This dish qualifies as a Easy level recipe. It should take you about 35 min to make this recipe. The American-Italian all’Amatriciana recipe should make enough food for 4 to 6 servings.
You can add your own personal twist to this American-Italian all’Amatriciana recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this American-Italian all’Amatriciana recipe.
Ingredients for American-Italian all’Amatriciana
- Salt
- 1 pound whole-wheat cassarecci, rigatoni or penne pasta
- 1 tablespoon extra-virgin olive oil
- 6 slices lean peppered bacon, chopped
- 1 large red onion, chopped
- 4 cloves garlic, finely chopped or grated
- 1 cup chicken stock
- 1 (28-ounce) can crushed fire roasted tomatoes
- Black pepper
- A handful flat-leaf parsley, chopped
- Shredded sharp white Cheddar, to pass at table
Directions for American-Italian all’Amatriciana
- Heat water to boil for pasta, season with salt and cook pasta to al dente.
- Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.
Cookware for your recipe
You will find below are cookware items that could be needed for this American-Italian all’Amatriciana recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- American – American(s) may refer to:
- Italian
- Pasta Recipes
- Tomato – Lycopersicon lycopersicum (L.) H. Karst.Lycopersicon esculentum Mill.The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.Tomatoes are a significant source of umami flavor.The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) The size of the tomato varies according to the cultivar, with a range of 1–10 cm (1⁄2–4 in) in width.
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