Tagliatelle all'Amatriciana

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This fresh tomato pasta sauce is flavored with pancetta and hot red pepper

Peeling tomatoes:

Drop the tomatoes in a large saucepan of boiling water and cook just until the skins loosen. Drain and rinse under cold running water. Remove the skins with the help of a small, sharp knife. Cut each tomato in half through its equator, and squeeze lightly to extract the seeds.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time25 min

Cooking Time - Text25



Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Mealdinner, lunch


Taste and Texturehot & spicy, savory

Type of Dishdry pasta


  • 2 tbsp extra virgin olive oil
  • 4 oz (115g) pancetta, cubed
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon crushed hot red pepper
  • 2 lb (900g) ripe Roma (plum) tomatoes, peeled, seeded and chopped, or one 28oz (784g) can chopped tomatoes with their juices
  • Salt and freshly ground black pepper
  • 1 lb (450g) dried tagliatelle or fettuccine
  • Freshly grated Pecorino Romano, to serve


Heat the oil in a large saucepan over medium-high heat. Add the pancetta and cook about 3 minutes, or until beginning to brown. Using a slotted spoon, transfer the pancetta to a plate.

Add the onion and celery and reduce the heat to medium-low. Cook, stirring often, about 6 minutes, or until softened. Stir in the garlic and hot pepper and cook for 1 minute. Add the tomatoes and bring to a simmer. Simmer, stirring occasionally, for about 15 minutes, until the sauce is thick.

Meanwhile, cook the tagliatelle in a large pot of lightly salted water according the package instructions until al dente. Drain well.

Return the pasta to the pot. Add the pancetta and tomato sauce and stir well. Season with salt and pepper. Serve immediately, with the cheese passed on the side.



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