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    Home » Recipes » Main Dishes » Pasta

    Spaghetti Matrichana

    Published by Melissa on June 11, 2012 | Updated June 10, 2022 | 39 Comments

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    Spaghetti-Matrichana-Barbara-Bakes

    Tomatoes simmered with onion, garlic, and bacon, and spiced up with plenty of black pepper – a flavorful, easy-to-make pasta sauce perfect for a weeknight. 

    On Friday mornings, I take Spanish lessons with my sweet friend Lynda. Ligia, our fantastic, patient, Spanish teacher, is also a great cook and our conversations often turn to cooking. This recipe is one of many of her favorites and she wanted to make it for us. So last week after Spanish class we had a little cooking class and she taught us how to make this simple, but delicious pasta sauce.

    Spaghetti-Matrichana-Collage-Barbara-Bakes

    Espagueti a la matrichana/Spaghetti all’Amatriciana is often made with pancetta, but Ligia prefers to make it with peppered bacon. She also likes her bacon very crisp and cooks it in the microwave to get it extra crispy. If tomatoes are in season, she likes to use fresh tomatoes.

    Thanks Ligia for sharing this recipe. I can see why it’s one of your favorites. My family loved it too.

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    Spaghetti Matrichana

    Cook Time1 hr
    Total Time1 hr
    Course: Main Dishes
    Servings: 4 -6 servings
    Author: Barbara Schieving
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    Ingredients

    • 1 large onion diced
    • 1 tablespoon garlic minced
    • 1 tablespoon olive oil
    • 2 28 oz cans diced tomatoes
    • Salt and pepper to taste you want a strong pepper flavor
    • 1 tablespoon chicken bouillon optional
    • 8 oz slice bacon* fried crisp and crumbled
    • 1 lb spaghetti cooked according to package directions

    Instructions

    • In a medium frying pan, saute onion and garlic in olive oil until softened and browned. Add tomatoes, salt and pepper, and chicken bouillion. Bring to a boil.
    • Reduce heat and simmer on low heat for 30 minutes. After 30 minutes crush the tomatoes with a potato masher.
    • Add crumbled bacon and simmer for 10 minutes. Serve over spaghetti.

    Notes

    *Ligia prefers to use peppered bacon in this recipe.

    More pasta recipes your might like:

    Linguine in Lemon Cream Sauce, Barbara Bakes
    Light Creamy Pesto Ravioli, Barbara Bakes
    Late Night Pasta, Tracey’s Culinary Adventures
    Tex-Mex Chicken & White Cheddar Spaghetti, Lauren’s Latest
    Whole Wheat Spaghetti with a Slow Simmered Meat Sauce, For the Love of Cooking

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. gail philport

      January 23, 2016 at 8:11 pm

      Hi Barbara,
      Love your recipes, but also love your seashell plates. Can you tell med where I can get a set like yours and what brand they are.

      Thanks,
      Gail

      Reply
      • Barbara Schieving

        January 23, 2016 at 8:46 pm

        Thanks Gail. Aren’t they fun plates. I picked them up on a trip to California years ago and I only have two bowls. They are from Mud Pie http://mud-pie.com/Living/

        Reply
    2. Deborah

      June 18, 2012 at 9:10 am

      I didn’t know you took Spanish lessons – how fun!! And I love this dish – one of my favorite ways to eat spaghetti!

      Reply
    3. Winnie

      June 14, 2012 at 6:14 am

      That is awesome! I wish I could speak another language. My high school French is all but gone now. I was able to pick out words when I went to Paris. I think it is great to take lessons from a frienc and enjoy the time together. I can’t wait to try this recipe. I am actually trying to grow tomatoes this year so many I will have fresh ones to use! Bacon makes everything tasty. Hubby has the chicken with bacon rub on his list for me to try!

      Reply
      • Barbara

        June 19, 2012 at 7:01 am

        Good luck with the tomatoes – homegrown are so much tastier. How fun to know even a little French in Paris. I love that city.

        Reply
    4. Baker Street

      June 14, 2012 at 4:35 am

      Wow! Looks scrumptious barb! Love the use of peppered bacon! Combining culture and food is a great idea. Surely this was a fun class! 🙂

      Reply
    5. Sara (Belly Rumbles)

      June 14, 2012 at 12:19 am

      What a fun and educational class.

      Reply
    6. Lorraine @ Not Quite Nigella

      June 14, 2012 at 12:17 am

      What fun that must have been! Combining learning a new language with the language of delicious food! How long have you been learning Spanish mum? 😀 xxx

      Reply
      • Barbara

        June 14, 2012 at 5:04 am

        I’ve been taking lessons for a couple of years now, but I don’t practice and I don’t study much, so I’m a slow learner. I do enjoy it though.

        Reply
    7. Swathi

      June 13, 2012 at 9:12 pm

      It is nice to have a private cooking class. Looks delicious and it is simple too.

      Reply
    8. Lynda

      June 13, 2012 at 4:40 pm

      This pasta looks yummy and with bacon it must be delicious.
      How fun to have a private cooking class Barbara.

      Reply
    9. Rocky Mountain Woman

      June 13, 2012 at 3:05 pm

      I hadn’t heard of this sauce before, can’t wait to give it a try! I think I’ll wait for fresh tomatoes….

      yum!

      Reply
    10. Jen @ Savory Simple

      June 13, 2012 at 2:30 pm

      I’ve never heard of Spaghetti Matrichana! Adding bacon or pancetta to tomato sauce sounds brilliant!

      Reply
    11. CJ at Food Stories

      June 13, 2012 at 11:00 am

      I love peppered bacon so I bet this one’s great 🙂

      Reply
    12. Angie@Angie's Recipes

      June 12, 2012 at 9:49 pm

      Delish! And I think I would go for the peppered bacon too.

      Reply
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