Pasta all’Amatriciana

Named after Amatrice, a town northeast of Rome, pasta all’Amatriciana is traditionally served with bucatini.

amatriciana - Passione Italiana

Ingredients

  • 2 cans of whole peeled tomatoes
  • 1 medium onion, finely chopped
  • 4 ounces of guanciale (salt-cured pork jowl), finely chopped
  • 4 ounces pancetta, finely chopped
  • 1/4 cup olive oil
  • 1 teaspoon crushed chilli flakes
  • 1/4 cup tomato paste
  • 1 cup dry white wine
  • salt and freshly ground pepper
  • 1 pound bucatini
  • finely grated Pecorino

Preparation

Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red chilli flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water evaporates and the fat begins to render. This should take around 8 to 10 minutes.

Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes and then add wine until reduced by half, 5–8 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, 40–45 minutes. Add sugar, if using; season with salt and pepper.

When you finish cooking the sauce, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, then, drain the pasta.

Finally, add pasta to sauce and toss to coat. After all, serve topped with plenty Pecorino.

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