The sauce a la amatriciana (from the city of Amatrice, in Lazio), so famous in Italian restaurants, is the result of cooking very slowly mashed tomato and minced bacon. The result is a kind of very tasty bacon bolognese, even richer if we accompany the pasta with a good amount of grated cheese.

Pasta a la amatriciana, with bacon and tomato

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Enjoy this dish of Pasta a la amatriciana and travel for a moment to Italy to enjoy this typical flavor from there

Pasta a la amatriciana, with bacon and tomato

Ángela

Kitchen: cuisine
Recipe type: pasta
Rations: 4

Total time:

Ingredients

500 gr. pasta
500 gr of very red and ripe tomatoes
200 gr. unsmoked bacon
1 cebolla
1 little paprika
shawl
pepper
oil
Parmesan.

Preparation

First we prepare the tomatoes to make the rooms. We peel them helping ourselves with a blanching in boiling water.
Cut them in half and remove the seeds. So we shred them.
Chop the onion very fine.
In a casserole with a little olive oil, fry the chopped bacon and reserve. In that same oil, add the onion and a little salt to brown it. Then we add the tomato and the paprika and let it cook for about 15 minutes.
Season with salt and pepper and check if the tomato is acid to rectify with sugar.
Add the bacon to the tomato, sauté for a couple of minutes and mix with the pasta cooked in salty water.

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Recetín

Pasta a la amatriciana, with bacon and tomato

Pasta a la amatriciana, with bacon and tomato

Ingredients

Preparation

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