Pasta all'Amatriciana
Pasta served with bacon in a spicy tomato sauce! A dish that is guaranteed to wow the whole family!
Servings 6 people
Ingredients
- 2 28 oz cans San Marzano tomatoes crushed or run through food processor
- 8 oz guanciale, pancetta, or bacon
- 16 oz long pasta spaghetti or bucatini typically
- 1 medium yellow onion – finely diced
- 3 cloves garlic – minced
- ½ cup packed pecorino romano or parmigiano-reggiano cheese plus more for plating
- 1 teaspoon crushed red pepper flakes*
- 2 teaspoon fresh basil – finely chopped optional**
- 1 tablespoon dry white wine optional***
- 2 teaspoon granulated sugar
- Salt and pepper to taste
Instructions
- In cold large skillet, add guanciale to pan and set to medium heat
- Cook guanciale, rendering fat, until crispy.
- Remove guanciale with a slotted spoon and set on a paper towel lined plate, reserving fat in pan
- Turn pan up to medium high heat and add onion and crushed red pepper. Cook until onions are translucent – about 8 minutes
- Add in garlic and cook until fragrant – no longer than 1 minute; Add wine here if using and reduce
- Stir in tomatoes. Add in sugar and bring to a boil. Reduce to a simmer and cook for 30 to 40 minutes until sauce is reduced and cooked through
- While sauce is reducing, bring large pot of salted water to boil
- Cook pasta until al dente just before sauce has finished cooking.
- Add guanciale (reserving some for plating) and pasta to sauce and toss together. Add basil if using at this time
- Remove pan from heat and stir in pecorino until incorporated into sauce
- Plate pasta topping with additional guanciale, pecorino, and basil if using
Notes
*adjust amount of red pepper flake according to how spicy you want the dish
**basil is not traditional in this dish, but does add an extra layer of flavor and color!
***white wine is traditional, but can be skipped as you desire