Pasta Alla Matriciana

Signature pasta of Rome

Yield: 4 servings
Community Recipe from


  • 2 tablespoon(s) Olive oil
  • 3 piece(s) Pancetta, thick pieces Chopped
  • 1 Onion, medium Chopped
  • 1 can(s) Tomatoes, 28 oz
  • 1 pinch(s) Pepperinchino (crushed red pepper)
  • 1 pound(s) Pasta, bucatoni
  • Cheese, Romano or Parmagiano Shredded
  • Fresh Herbs Chopped
  • Salt and Pepper To Taste


  1. Brown pancetta until crisp; remove pancetta. Cook onion in pancetta fat until cooked to your preference. Drain and discard fat.

  2. Cook tomatoes in pan until warmed through. Add pancetta and onions. Add chili, salt, and pepper.

  3. Cook about 20 minutes.

  4. Prepare bucatoni according to package instructions and drain. Return pasta to pot. Add tomatoe sauce.

  5. Place pasta in a serving dish and sprinkle with shredded cheese.

  6. Add fresh chopped herbs, parsley and/or basil if desired.
November 2011

This recipe is a personal recipe added by Denismor1 and has not been tested or endorsed by MyRecipes.

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