Penne Amatriciana Recipe


  • 1 lb dry penne pasta
  • 1/2 lb uncooked smoked bacon
  • 4 tbs. table salt
  • 1 medium brown onion
  • 1, 28 oz. + 1, 15 oz can roma tomato sauce
  • ¼ lb unsalted butter
  • ¾ tsp crushed red chili
  • Basil & Parsley
  • Salt & Pepper
  • Pecorino or Parmesan Cheese

Pasta Preparation:

  1. Bring to boil water and salt in pot.
  2. Add penne pasta and cook approximately 8 minutes stirring occasionally
  3. Cook until preferred tenderness
  4. Remove from heat and strain

Directions for Amatricana Sauce:

  1. Cook bacon in sauté pan over medium heat (approximately 3 minutes).
  2. Add onions, cook for few minutes.
  3. Add tomato sauce, cook for few more minutes and then add in the butter until melted
  4. When sauce is ready add cooked pasta
  5. Add chili peppers to taste
  6. Garnish with basil and parsley
  7. Top with Pecorino or Parmesan cheese

** Historically pork cheeks were used instead of bacon. Some Italians still follow that recipe.

** Historically only Pecorino cheese was used but due to the strong flavor, Parmesan is preferred by some

The name Amatriciana comes from Amatrice, a town of Lazio region where Rome is located

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