Looking for a cozy, homemade pasta bowl for a weeknight dinner? This rich amatriciana sauce with prosciutto is healthy, spicy, rich in tomato with a twist of prosciutto flavor.
How to make homemade tomato sauce with raw tomatoes
If you don’t have canned or jarred tomatoes for this recipe, you can easily use raw tomatoes. Simply use 10-12 medium-sized tomatoes or 6-8 large-sized, depending on how much sauce you’d like – this will yield about 1 ¼ cup of tomato sauce.
To start, make a crosscut onto the tomato top, this makes it easier to peel cooked tomatoes. In a medium saucepan, boil enough water to cover the tomatoes. Add the tomatoes to the boiling water and let the tomatoes cook for about 5-7 minutes. Take the tomatoes out and remove the skin using a pair of thongs. Cut the tomatoes, removing the substantial portion of the core and stem end.
How to make rich amatriciana sauce with prosciutto
Start by sauteing the prosciutto in a medium-sized pan or pot in some olive oil.
Set aside. In the same pan, sauté the onions. After the onions are translucent, add the garlic. Sauté until the garlic is golden brown. Add enough water to completely coat the bottom of the pan and cook over medium heat. Add the cooked homemade tomato chunks (1 ¼ cup of canned tomatoes or jarred tomato sauce will work), vinegar, chili flakes, tomato paste, salt, and pepper. Crush the tomato chunks. Stir, and simmer for 10-15 minutes, stirring a few times. If the sauce is too thick, add ¼ – ½ of pasta water to thin the sauce.
Add the pasta (use gluten-free pasta for a gluten-free option), cooking together for a few minutes.
Serve hot. Top it off with grilled prosciutto and parmesan cheese.
Why you will love this recipe
- This sauce can be frozen for future pasta recipes
- This recipe uses raw tomatoes, which have potassium, vitamins B and E, and other nutrients
- Perfect for a weeknight dinner
Rich amatriciana sauce with prosciutto – frequently asked questions
- What’s the difference between amatriciana and arrabiata? The only difference is that amatriciana has an additional ingredient: pork. One sauce is vegetarian and the other one is not. In short, this amatriciana recipe is a healthier option because it is made with prosciutto.
- Can I make this into a vegetarian version? To make this rich amatriciana sauce vegetarian-friendly, just leave the pork out. Amatriciana without the pork is arrabiata sauce.
- Can I leave the chili flakes out? Yes! If you don’t like spicy food, just leave the chili flakes out.
How to store
Amatriciana pasta: store leftover pasta in an air-tight container in the fridge for up to three days. Reheat it on the stovetop or in the microwave. If the pasta is too dry, add a splash of water. Store the prosciutto bites on the side in the fridge.
Rich amatriciana sauce: store leftover sauce in an air-tight container in the fridge for up to three days, or in the freezer for up to three months.
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Rich Amatriciana Sauce with Prosciutto
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This rich amatriciana sauce with prosciutto is healthy, spicy, rich in tomato with a twist of prosciutto flavor. Perfect for a cozy dinner!
Ingredients
For the homemade tomato sauce
- 6–8 large-sized / 10-12 medium-sized tomatoes (can substitute for 1 1/4 canned/jarred tomatoes sauce)
For the rich amatriciana sauce
- 1 red onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp extra-virgin olive oil
- 1 tsp vinegar
- 1 tsp chili flakes
- Salt and pepper, to taste
Instructions
For the homemade tomato sauce
- Make a crosscut onto the tomato’s top. This will help peel the skin off the tomato once the tomato is cooked.
- In a medium saucepan, boil enough water to cover the tomatoes.
- Add the tomatoes to the boiling water and let cook until you can easily peel the skin, for about 5-7 minutes.
- Take the tomatoes out of the pan and remove the skin using a pair of thongs.
- Cut the tomatoes, removing the substantial portion of the core and stem end.
For the rich amatriciana sauce
- In a medium-siezed pan or pot add half of the olive oil and sauté the prosciutto. Then, set aside.
- In the same pan, add the other half of the olive oil (keep the grease of the prosciutto in the pan if there is any), and sauté the minced onions. When the onions are translucent, add the minced garlic, and sauté until the garlic is golden brown. Add enough water to completely coat the bottom of the pan and cook over medium heat.
- Add the cooked homemade tomato chunks (1 1/4 cup of canned tomatoes or jarred tomato sauce will work), vinegar, chili flakes, tomato paste, salt, and pepper. Crush the tomato chunks – you can also use a food processor to blend the sauce.
- Stir, and simmer for 10-15 minutes, stirring a few times. If the sauce is too thick, add 1/4 – 1/2 of pasta water to thin the sauce.
- Add the pasta (use gluten-free pasta for gluten-free option), cooking together for a few minutes.
- Serve hot. Top it off with the grilled prosciutto and parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Omg♥️I’ve gotta try this recipie ASAP!
I hope you try it and you like it as much as I do