WATERTOWN, N.Y. (WWNY) - It's called Amatriciana and it originates from Amatrice in central Italy northeast of Rome.
Chef Chris Manning uses a jalapeño bacon instead of the traditional pancetta.
It’s traditionally served with spaghetti or bucatini. The chef uses rigatoni, which is considered an acceptable substitute.
- 1/4 pound bacon (about 4 slices)
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup pasta sauce
- 1 teaspoon crushed red pepper (unless you're using jalapeño bacon)
- 1/4 cup pasta cooking liquid
- 1 pound cooked spaghetti, bucatini, or rigatoni
Cook bacon in large pan. Remove, drain on paper towels, dice, and return to pan along with onion and garlic.
Sauté until onion begins to wilt, then add tomatoes, pasta sauce, and pasta cooking liquid. Stir in pasta and cook until heated through.
Garnish with grated Parmesan cheese and strips of basil.