This Pasta all’Amatriciana is a comforting Italian-style dish with a rich tomato sauce, a touch of heat, and a savory depth that makes every bite satisfying. Made with a halal-friendly alternative to the traditional cured meat, this version keeps the spirit of the classic recipe while being suitable for everyone at the table.
Why You’ll Love This Recipe
This recipe is simple, quick, and packed with bold flavors. It uses everyday ingredients, comes together in about 30 minutes, and feels both rustic and special. The combination of tender pasta, rich tomato sauce, gentle chili heat, and salty cheese makes it a reliable go-to for weeknight dinners or casual gatherings. Best of all, it delivers restaurant-quality taste with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz bucatini or rigatoni pasta
8 oz halal beef cheek or smoked beef strips, finely diced
1 can (28 oz) San Marzano tomatoes, crushed
2 tablespoons olive oil
1/2 teaspoon red chili flakes, adjust to taste
1/2 teaspoon salt, or to taste
1/2 cup Pecorino Romano cheese, finely grated
1 cup pasta cooking water, reserved as needed
Directions
Bring a large pot of water to a boil and season it generously with salt. Cook the pasta until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced beef cheek or smoked beef and cook until it becomes lightly crispy and releases its flavor, about 5 to 7 minutes.
Add the red chili flakes to the skillet and stir for about 30 seconds, allowing the heat to bloom without burning.
Pour in the crushed tomatoes and salt. Stir well, reduce the heat to medium-low, and let the sauce simmer for about 15 minutes, stirring occasionally, until slightly thickened.
Add the cooked pasta directly to the sauce along with a splash of the reserved pasta water. Toss gently until the pasta is well coated and the sauce looks silky.
Remove from heat and sprinkle in the grated Pecorino Romano cheese. Toss again until creamy and well combined. Add more pasta water if needed to loosen the sauce.
For a spicier version, increase the red chili flakes to 1 teaspoon.
For a richer sauce, add an extra tablespoon of olive oil before simmering the tomatoes.
For a vegetarian option, replace the beef with finely chopped mushrooms sautéed until golden.
For a different texture, use spaghetti or penne instead of bucatini or rigatoni.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a small splash of water to loosen the sauce and stir well before serving.
FAQs
What makes this version halal?
This recipe replaces traditional cured meat with halal beef cheek or smoked beef, keeping the dish suitable for halal diets.
Can I use a different type of pasta?
Yes, spaghetti, penne, or any sturdy pasta shape will work well with this sauce.
Is Pecorino Romano cheese required?
Pecorino Romano gives a sharp, salty flavor, but you can substitute it with another hard aged cheese if needed.
How spicy is this dish?
It has a mild heat. You can adjust the chili flakes to make it milder or spicier.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to 2 days in advance and stored in the refrigerator.
What can I serve with Pasta all’Amatriciana?
It pairs well with a simple green salad and warm bread.
Can I freeze leftovers?
Freezing is not recommended, as the texture of the pasta and sauce may change.
How do I keep the sauce from being too thick?
Use reserved pasta water to loosen the sauce until it reaches your desired consistency.
Can I add garlic or onion?
Traditional Amatriciana does not include them, but you can add a small amount if you prefer.
How do I know when the pasta is al dente?
The pasta should be tender but still have a slight bite in the center.
Conclusion
This halal-friendly Pasta all’Amatriciana delivers classic Italian comfort with simple ingredients and bold flavor. It’s quick to prepare, easy to customize, and perfect for both busy weeknights and relaxed dinners with loved ones. Once you try it, it’s sure to become a regular favorite in your kitchen.
This Halal Pasta all’Amatriciana is a quick and flavorful Italian dish made with a rich tomato sauce, halal-friendly smoked beef or beef cheek, and a touch of chili heat, perfect for weeknight dinners or casual gatherings.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Halal
Ingredients
12 oz bucatini or rigatoni pasta
8 oz halal beef cheek or smoked beef strips, finely diced
1 can (28 oz) San Marzano tomatoes, crushed
2 tablespoons olive oil
1/2 teaspoon red chili flakes, adjust to taste
1/2 teaspoon salt, or to taste
1/2 cup Pecorino Romano cheese, finely grated
1 cup pasta cooking water, reserved as needed
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, heat the olive oil and cook the diced beef cheek or smoked beef until crispy and fragrant, about 5 to 7 minutes.
Add red chili flakes and stir for about 30 seconds to release their flavor.
Pour in the crushed tomatoes and salt. Stir well, reduce heat to medium-low, and let simmer for 15 minutes, stirring occasionally.
Add the cooked pasta to the sauce along with a splash of reserved pasta water. Toss to coat evenly until the sauce is silky.
Remove from heat and add Pecorino Romano cheese. Toss again until well combined. Adjust with more pasta water if needed.
Notes
Adjust chili flakes for desired spice level.
Use spaghetti or penne if bucatini or rigatoni is unavailable.
Sauce can be prepared ahead and stored for 2 days.
Reserve enough pasta water to help emulsify the sauce.
