Pasta all’amatriciana is a classic Italian pasta dish that originated in the town of Amatrice, in the region of Lazio. It’s a simple yet flavorful dish that typically features pasta, a sauce made from tomatoes, guanciale (cured pork cheek), Pecorino Romano cheese, and red pepper flakes for a bit of heat. Here’s a basic recipe for Pasta all’amatriciana:
Ingredients:
- 400 grams (14 ounces) of pasta (such as bucatini, spaghetti, or rigatoni)
- 150 grams (5 ounces) of guanciale, diced
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped (optional)
- 2 cloves of garlic, minced
- 400 grams (14 ounces) of canned crushed tomatoes
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Grated Pecorino Romano cheese, for serving
Instructions:
- Cook the Pasta:
- Cook the pasta according to the package instructions until al dente. Reserve some pasta cooking water before draining.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until it becomes crispy and golden brown.
- If using onions, add them to the skillet and cook until softened.
- Add the minced garlic and red pepper flakes, sauté for a minute until fragrant.
- Pour in the crushed tomatoes, season with salt and black pepper, and simmer the sauce for about 10-15 minutes. If the sauce is too thick, you can add some reserved pasta water to achieve your desired consistency.
- Combine Pasta and Sauce:
- Add the cooked and drained pasta to the skillet with the sauce. Toss everything together over low heat to ensure the pasta is well coated with the sauce.
- Serve:
- Plate the pasta and top each serving with grated Pecorino Romano cheese.
Enjoy your Pasta all’amatriciana! This dish is known for its rich flavors and is a favorite among Italian pasta enthusiasts.
