Spaghetti All’Amatriciana
This spaghetti alla amatriciana recipe is a classic Italian dish that boasts a rich and flavorful sauce with a perfect balance of salty pancetta and spicy red pepper flakes. The combination of tomatoes, wine, and a touch of cheese creates a luscious coating for the al dente pasta, making it a comforting and satisfying meal that the whole family will love. With simple ingredients and straightforward instructions, it's a delicious dinner option for any night of the week.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 3 oz. pancetta or bacon, chopped
- 1/4 tsp. red pepper flakes
- 1/2 cup dry white wine
- 2 Tbs. tomato paste
- 2 1/2 cups canned chopped tomatoes with juice
- 1/2 tsp. plus 2 Tbs. salt
- 1 lb. spaghetti
- 1/2 cup grated aged pecorino romano or Parmigiano-Reggiano cheese
Instructions
- <b>Make the sauce</b>
- In a large fry pan over medium-low heat, warm the oil. Add the onion, pancetta and red pepper flakes and saut&#233; until the onion is softened and the pancetta is lightly browned, about 6 minutes. Stir in the wine and tomato paste. Reduce the heat to low and cook until most of the alcohol has evaporated, about 1 minute. Add the tomatoes and the 1/2 tsp. salt. Raise the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is thickened, about 20 minutes.
- <b>Cook the pasta</b>
- Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
- Add the pasta to the sauce and toss well to coat. Sprinkle with a third of the cheese and toss again. Add as much of the cooking water as needed to loosen the sauce. Serve, passing the remaining cheese at the table. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
Yield
Serves 4.
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