Recipes Ingredients Meat & Poultry Pork Recipes Amatriciana Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 5 mins Total Time: 30 mins Servings: 4 For great results, finish cooking pasta in the sauce, adding a little pasta water. Ingredients ¼ cup olive oil 3 cloves garlic, minced 1 medium yellow onion, diced small Salt and pepper 1 can (28 ounces) whole peeled tomatoes, pureed 4 ounces diced bacon ¾ teaspoon red-pepper flakes 1 cup grated Pecorino Romano Directions In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add bacon and red-pepper flakes; cook until bacon is crisp, about 8 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta topped with Pecorino Romano. Rate it Print