This penne amatriciana is a straightforward, flavourful pasta that comes together with just a few quality ingredients. The sauce combines ripe tomatoes and crispy guanciale, simmered until concentrated, then tossed with penne and plenty of freshly grated Parmesan. It’s a classic Roman dish that’s both comforting and quick to prepare.
Traditionally made with guanciale and pecorino, this version uses ingredients easy to find at most supermarkets. Guanciale adds a rich, porky depth without long cooking times. Penne works particularly well because the tubes catch the sauce and little bits of guanciale, giving every bite texture and flavour.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and Variations
- How to make Penne Amatriciana
- Cooking Tips
- Frequently Asked Questions
- Other recipes you might enjoy
- Penne Amatriciana Recipe
Why you will love this recipe
- Bold, satisfying flavours from crispy guanciale, bright tomatoes and sharp cheese.
- Fast and simple: most of the work takes under 30 minutes, ideal for weeknights.
- Make ahead friendly: the sauce freezes well, so you can batch-cook and reheat later.
Ingredients
Full recipe details are available in the recipe card below.
Guanciale – an Italian cured pork jowl with rich fat and a distinctive salty flavour. If you can’t find guanciale, pancetta or streaky bacon work as alternatives.
Tinned plum tomatoes – choose a good-quality brand for the best sauce. The tomatoes will form the backbone of the amatriciana.
Substitutions and Variations
Guanciale: swap for pancetta or unsmoked streaky bacon if preferred. For a vegetarian version, omit the cured meat and use a vegetarian hard cheese.
Garlic: traditional amatriciana doesn’t rely heavily on garlic, but you can add a clove or two crushed if you prefer a garlic-forward sauce.
Chilli: the recipe includes a small pinch of dried chilli flakes for a gentle kick. Increase to taste, or use a fresh chopped chilli for a different heat profile. A spoonful of ‘nduja will also add smokiness and spice.
Vegetables: to increase veg, add a finely diced pepper with the onion or stir in fresh spinach at the end to wilt into the sauce.
Cheese: finish with pecorino or Parmesan. Both bring salty, nutty notes that lift the sauce. Soft torn mozzarella can be scattered on top for extra richness.
How to make Penne Amatriciana
Below is a concise step-by-step guide. Scroll to the recipe card for exact quantities and timings.
ONE: Dry-fry diced guanciale in a large non-stick pan over medium heat for 4–5 minutes, stirring occasionally, until the fat has rendered and the pieces are crisp. Remove the guanciale with a slotted spoon and keep the rendered fat in the pan.
TWO: Add a splash of olive oil if needed, then the finely diced onion and a good pinch of salt. Cook gently for 10–12 minutes until soft but not coloured, then stir in chilli flakes and cook 1–2 minutes more.
THREE: Add the tin of plum tomatoes with their juices. Fill the empty tomato can about halfway with water, swirl to collect any remaining juice, and add that water to the pan as well.
FOUR: Return the crispy guanciale to the pan, stir to combine, and bring the sauce to a gentle boil.
FIVE: Reduce the heat and simmer gently for 15–20 minutes until the sauce is thick and concentrated. Season with salt and freshly ground black pepper to taste.
SIX: Cook penne in a large pot of well-salted boiling water until al dente. Use a spider or slotted spoon to transfer the pasta directly to the sauce. Toss to coat, adding a splash of the reserved pasta water if needed to create a silky finish. Stir in grated Parmesan and serve immediately with extra cheese and black pepper.
Cooking Tips
Al dente: Aim to cook the pasta to al dente so it retains a bit of bite after finishing in the sauce.
Rendering guanciale: Cook guanciale slowly over medium heat so the fat renders out and the pieces crisp evenly without burning.
Frequently Asked Questions
Pasta cooking water contains starch released from the pasta. Adding a splash to the sauce helps bind and thicken it, creating a glossy, silky texture that coats the pasta evenly.
Store the sauce in an airtight container in the fridge for up to three days. If you’ve combined pasta with the sauce, cool it completely before refrigerating and use within three days.
Yes. Cool the sauce completely, place it in a freezer-safe container, and freeze for up to three months. Defrost overnight in the fridge before reheating.
Other recipes you might enjoy
If you like this penne amatriciana, try it with other pasta shapes such as garganelli or rigatoni, or explore similar recipes like puttanesca or a spicy ‘nduja pasta for a different heat and depth of flavour.
If you try this Penne Amatriciana, please leave a comment to share how it turned out.
Penne Amatriciana
Ingredients
- 130 g guanciale or pancetta, diced
- 1 tbsp olive oil
- 1 onion, finely diced
- ½ tsp chilli flakes
- 1 x 400 g tin good-quality plum tomatoes
- 80 g Parmesan, finely grated
- Salt and freshly ground black pepper to taste
- 250 g penne pasta
Instructions
- Add diced guanciale to a large non-stick frying pan and dry-fry over medium heat for 4–5 minutes until the fat is rendered and the pieces are crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Add olive oil (if needed), the finely diced onion and a generous pinch of salt. Cook over low heat for 10–12 minutes until softened but not coloured. Add chilli flakes and cook 1–2 minutes more.
- Pour in the tin of plum tomatoes with their juices. Fill the empty can halfway with water, swirl to collect remaining tomato, and add the water to the pan. Return the crispy guanciale to the pan, stir gently, and bring to the boil. Reduce heat and simmer for 15–20 minutes until thickened. Season to taste with salt and pepper.
- Meanwhile, bring a large pan of generously salted water to the boil and cook the penne until al dente (about 8–9 minutes, depending on the package). Reserve a little pasta water.
- Using a spider or slotted spoon, transfer the cooked penne directly to the sauce. Toss to coat, adding a splash of reserved pasta water if needed to achieve a smooth, silky texture. Stir in grated Parmesan.
- Spoon into bowls and serve immediately with extra Parmesan and freshly ground black pepper.
Notes
To store: Cool sauce completely, refrigerate in an airtight container for up to three days. Combined pasta and sauce should also be cooled and refrigerated for up to three days.
To reheat: Gently heat the sauce in a saucepan over low–medium heat, adding a splash of water if needed. Reheat the combined dish the same way or use the microwave until piping hot.
To freeze: Freeze cooled sauce in a sealed container for up to three months. Defrost overnight in the fridge before reheating.
Vegetarian option: Omit the guanciale and use a vegetarian hard cheese.
Pasta water: Keep some pasta cooking water to loosen and shine the sauce; a little goes a long way.
Serving suggestion: Serve with a simple green salad or garlic bread to soak up the sauce.
Nutrition
Nutrition information is an approximation and should be used as a guide only.