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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Penne All'Amatriciana

This simple penne pasta dish features pancetta, diced tomatoes, red chile flakes, and parmesan cheese.

Sunset DECEMBER 2008

  • Yield: Serves 4
  • Total: 30 Minutes


  • 8 ounces penne pasta
  • 4 ounces pancetta or good-quality bacon, cubed
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 large can (28 oz.) diced tomatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red chile flakes
  • 1/4 cup grated parmesan cheese


1. Cook pasta according to package directions; drain and set aside.

2. Cook pancetta in a large frying pan over medium-high heat until partly translucent. Spoon off most of drippings. Add onion and garlic; cook, stirring often, until browned, 5 minutes. Add remaining ingredients except parmesan and cook over high heat until juices have reduced by half, about 10 minutes. Add pasta, stir to coat, and transfer to a bowl. Sprinkle with parmesan.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 362
  • Calories from fat: 23%
  • Protein: 14g
  • Fat: 9.4g
  • Saturated fat: 3.3g
  • Carbohydrate: 56g
  • Fiber: 3.7g
  • Sodium: 856mg
  • Cholesterol: 13mg

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Penne All'Amatriciana Recipe