Amatriciana Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is our meatless, cholesterol-free version of the pancetta-flavored tomato sauce so many of us enjoyed before the problem of cholesterol was posed. The flavor is rich, and Fakin Bakin has a familiar smokey taste. Prepare this delicious sauce for anyone who loves bacon or pancetta in a sauce but cannot have the cholesterol. You’ll make that person very happy.


  • ½ cup olive oil
  • 1 medium yellow onion, chopped
  • 4 large cloves garlic, chopped
  • 1 8-ounce package meatless bacon, chopped
  • ¼ cup chopped Italian flat-leaf parsley
  • ½ teaspoon crushed red pepper flakes
  • 2 28-ounce cans Italian whole peeled tomatoes, crushed by hand
  • ¼ cup chopped fresh basil
  • Salt and black pepper, to taste
  • 1 pound rigatoni


    1. Heat the oil in a large skillet over low heat. Add the onion, garlic, and bacon. Cook, stirring occasionally, for 15 minutes, until the bacon browns. Add the parsley, red pepper flakes, tomatoes, basil, salt, and pepper. Bring to a boil and simmer for 40 minutes, stirring occasionally, until the sauce is thickened.
    2. Cook the pasta according to the package directions. Drain and turn into a serving bowl. Spoon a little sauce over the top and toss well. Spoon the remaining sauce over the top.