Pasta All'Amatriciana
This delicious pasta recipe features a rich and savory tomato sauce infused with the robust flavors of guanciale and pancetta. The sauce simmers to perfection, creating a cozy and comforting dish that is bound to impress. Tossed with al dente pasta and finished with a generous sprinkle of grated cheese, this recipe is a true Italian classic that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 28-ounce cans whole peeled tomatoes
- 1 medium onion, finely chopped
- 4 guanciale (salt-cured pork jowl), finely chopped
- 4 pancetta (Italian bacon), finely chopped
- 1/4 olive oil
- 1 crushed red pepper flakes
- 1/4 tomato paste
- 1 dry white wine
- 1 sugar (optional)
- Kosher salt, freshly ground pepper
- 1 penne or other tube-shaped pasta
- Finely grated Pecorino or Parmesan
Instructions
- Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8â10 minutes.
- Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5â8 minutes.
- Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40â45 minutes. Add sugar, if using; season with salt and pepper.
- When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
- Add pasta to sauce and toss to coat. Serve topped with Pecorino.
- DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.
Yield
8 servings
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