Pasta Amatriciana

pastaamatriciana

Amatriciana, named after the town of Amatrice, is an ode to simplicity – guanciale or pancetta, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. It is best served with a longer pasta shape such as bucatini, linguine or spaghetti. Bacon can be used in place of guanciale or pancetta. Pair it with garlic bread and a simple salad for a quick, satisfying meal. And, don’t forget the vino! A Sangiovese, Montepulciano d’Abruzzo or Sicilian red will do the trick.

INGREDIENTS (SERVES 4)

  • 2 Tbsp. extra-virgin olive oil

  • 4 oz. thinly sliced guanciale, pancetta, or chopped bacon (preferably unsmoked)

  • 1/2 tsp. crushed red pepper flakes

  • 1/2 tsp. freshly ground black pepper

  • 3/4 cup thinly sliced onion

  • 2 cloves garlic, minced

  • 1 28-oz. canned crushed tomatoes (or crush canned whole tomatoes by hand)

  • Kosher salt

  • 12 oz. dried bucatini or spaghetti

  • 1/4 cup finely grated Pecorino (about 1 oz.)

INSTRUCTIONS

  • Heat oil in a large heavy skillet over medium heat. Add pork and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

  • Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

  • Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to bowls.

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