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American Italian all-Amatriciana

American-Italian all’Amatriciana

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian


American Italian all-Amatriciana – an American version of a traditional Italian tomato sauce. This version is made with bacon and fire roasted tomatoes and is served over pasta.



  • salt
  • 1 pound whole-wheat penne pasta
  • 1 tablespoon extra virgin olive oil
  • 612 slices lean peppered bacon, chopped (amount depends on preference)
  • 1 large red onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 cup chicken stock
  • 1 (28-ounce) can crushed fire roasted tomatoes
  • black pepper
  • handful of chopped flat-leaf parsley
  • shredded sharp white Cheddar cheese


  1. Heat water to boil for pasta, season with salt and cook pasta to al dente.
  2. Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan.
  3. Add bacon and crisp 4 to 5 minutes.
  4. Add onions and garlic cook to soften, 5 to 6 minutes.
  5. Stir in stock then tomatoes and season with pepper to taste.
  6. Simmer sauce 15 minutes.
  7. Toss pasta with sauce and parsley.
  8. Serve with grated sharp white Cheddar.

Recipe Notes:

slightly adapted from 30 Minute Meals

Keywords: all'Amatriciana