Pasta All'Amatriciana

April 22, 2012

Pasta All'amatriciana is a simple but delicious classic Italian pasta dish.  Strands of pasta are tossed in a tomato sauce flavored with pancetta (cured pork), onion, and red pepper flakes.  Bucatini, a type of pasta similar to spaghetti but with a hole running through the center, is traditionally used for this recipe but any kind would work.  If you have a little extra white wine on hand, a splash or two would be  a delicious addition.  Serve your pasta all'amarticiana along side a slice of garlic bread and a simple tart green salad.


Pasta All'amatriciana


1 medium Onion chopped ½" dice
1/4 pound Pancetta cut ¼" dice
1 teaspoon Crushed red pepper flakes
2 cups Basic Tomato Sauce
1 pound Spaghetti
2 tablespoons Salt
1/4 pound Freshly-grated Pecorino cheese
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a large 12- to 14-inch saute pan heat the olive oil over medium heat. Add the onion, pancetta and saute until the onion is translucent and very soft, about 8 to 10 minutes. Add the red pepper flakes and Basic Tomato Sauce and bring to a boil. Lower the heat and simmer for about 5 minutes. Remove from heat.
Add the penne to the boiling water and cook according to the package directions, about 8 to 10 minutes. Drain the pasta in a colander over the sink.
Pour the hot pasta into the sauce pan. Return the pasta mixture to the stove and cook for about 1 minute longer, mixing thoroughly. Pour the pasta into a heated serving dish, sprinkle with lots of grated cheese and serve immediately.

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