Penne all’Amatriciana is a deliciously flavorful pasta dish, slightly smoky and with a little kick. Flavored with prosciutto, white wine, garlic and onions, you can typically find this pasta dish offered at most catering halls and restaurants across the tri-state area. And don’t let the name intimidate you; it’s extremely easy to make with some pantry and fridge staples.
What you’ll need to make Penne all’Amatriciana
- penne pasta
- prosciutto di Parma
- olive oil spray
- red pepper flakes
- dry white wine
- diced tomatoes
- kosher salt
How to make Penne all’Amatriciana
Once you realize how easy this sauce is to make, I can guarantee you won’t ever buy a jar of sauce again. This all comes together in one pan, and you can’t beat the freshness and flavor of these ingredients.
Prepping and cooking the prosciutto
We will start off by chopping the prosciutto di Parma, and then sautéing it in a large frying pan. You can use a little bit of olive oil spray to get things going. Sauté the prosciutto until it’s nice and crispy. This takes about 10 minutes. After that’s done, remove the prosciutto from a pan and set it aside in a small bowl while we prepare the other ingredients for the sauce.
Chop the onion and mince the garlic. To the same pan, add olive oil spray and the chopped onion. Add a pinch of kosher salt to season the onions. Cook the onions over medium heat for five minutes until they begin to caramelize. Remove the cooked prosciutto from the pan using a slotted spoon. Set it aside in a bowl until later.
Building the sauce
Next, chop the onion and mince the garlic. In the same pan you cooked the prosciutto in, add more olive oil spray and the chopped onion. Cook the onion for about 5 minutes or until they become translucent and begin to brown.
Add the garlic and red pepper flakes and cook for just a minute, then add the wine, diced tomatoes and the kosher salt.
Bring the mixture to a boil. Then, reduce to simmer and cook for 10 minutes. The, add back the cooked prosciutto and stir the fresh herbs in.
Then, stir in the cooked pasta. Cook it for a few minutes in the sauce for the flavors to combine.
How to serve this pasta
This dish is perfect on it’s own, or paired with a protein like chicken or shrimp. Each serving of this pasta is 1 heaping cup. Add freshly grated cheese on top, or more red pepper flakes to your preference!
- frying pan
- large pot
- 12 oz penne, measured dry
- olive oil spray
- 4 oz prosciutto di parma, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes, or more to taste
- ⅓ cup dry white wine
- 28 oz diced tomatoes, with juice
- 1/2 tsp kosher salt
- 1/4 cup basil, chopped
- 1/4 cup parsley, chopped
- Chop the prosciutto and onions, and mince the garlic.
- Set a frying pan over medium heat and add olive oil spray.
- Add the prosciutto to the pan, and cook for 10 minutes. The prosciutto will become crispy and the fat will render off.
- Once crispy, remove the prosciutto with a slotted spoon and set aside on a plate.
- Add more olive oil spray to the pan, and add the chopped onion.
- Sauté the onion for 5 minutes, or until they become translucent and begin to brown.
- Add the minced garlic and red pepper flakes.
- Cook for 1 minute until the garlic turns fragrant, then add the wine and tomatoes.
- Let the mixture come to a boil, reduce to simmer and cook for about 10 more minutes.
- Stir in the fresh basil and parsley, and the cooked prosciutto.
- Add your cooked pasta and toss to coat.
- Pasta and sauce
- 7 WW points (green and blue plans)
- 1 WW point (purple plan, if you use whole wheat pasta)
- Sauce only
- 1 WW point (all plans)
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