Last Updated on July 5, 2026 by Jeroen Kaslanders
The Penne all’Amatriciana is a classic Italian pasta dish that hails from Amatrice, a small town northeast of Rome. Known for its robust and spicy flavor, it features the delicious punch of guanciale (cured pork cheek), which sets it apart from other pasta recipes. This dish is traditionally made with spaghetti, but penne offers a delightful twist that captures more sauce in each bite. Here’s how to make this comforting and flavorful pasta at home.
Ingredients:
– 350 grams of penne pasta
– 150 grams of guanciale, thinly sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 400 grams of canned peeled tomatoes
– 1/2 teaspoon red chili flakes (adjust to taste)
– Salt, to taste
– Freshly ground black pepper, to taste
– Pecorino Romano cheese, grated for serving
Instructions:
1. Begin by preparing your ingredients. Slice the guanciale into thin strips or cubes. Chop your onion finely and mince the garlic.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Once cooked, reserve about a cup of the pasta water for later use and drain the rest.
3. While the pasta is cooking, heat a large skillet over medium heat. Add the sliced guanciale and cook until it starts to crisp up and render its fat; this usually takes about 5 minutes.
4. Remove the crisped guanciale from the skillet and set aside on a plate lined with paper towels to absorb excess grease.
5. In the same skillet with the rendered fat from guanciale (add olive oil if needed), sauté the chopped onion until translucent and slightly golden. Add garlic and cook for another minute until fragrant.
6. Crush the canned tomatoes with your hands or a fork before adding them to the skillet along with red chili flakes; stir everything together.
7. Lower the heat and let your sauce simmer gently for about 15 minutes or until it thickens slightly; stir occasionally.
8. Return the crisped guanciale back into the sauce and season with salt and black pepper; mix well.
9. Toss in cooked penne directly into your tomato sauce; combine thoroughly so that each piece is nicely coated in sauce—use reserved pasta water if needed to adjust consistency of your sauce as desired.
10.Serve hot topped with freshly grated Pecorino Romano cheese and an additional sprinkle of red chili flakes if you like it spicier.
This traditional yet simple recipe brings out intense flavors through minimal ingredients where each component shines through prominently—the salty richness of guanciale mixed with tangy tomato base makes Penne all’Amatriciana an irresistible dish! Enjoy this hearty meal on any weeknight or impress guests during special gatherings paired with good wine.
