Pasta all’Amatriciana

Pasta all’Amatriciana

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

BY BRUNELLO CUCINELLI CANTEEN IN SOLOMEO ITALY

PHOTOGRAPHY BY JULIAN BROAD

 


Pasta all'Amatriciana.PNGPasta all'Amatriciana.PNG

Ingredients:

8 SERVINGS

2 28-ounce cans whole peeled tomatoes

1 medium onion, finely chopped

4 ounces guanciale (salt-cured pork jowl), finely chopped

4 ounces pancetta (Italian bacon), finely chopped

1/4 cup olive oil

1 teaspoon crushed red pepper flakes

1/4 cup tomato paste

1 cup dry white wine

1 teaspoon sugar (optional)

Kosher salt, freshly ground pepper

1 pound penne or other tube-shaped pasta

Finely grated Pecorino or Parmesan

 

Method:

Step 1

Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8–10 minutes.

Step 2

Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5–8 minutes.

Step 3

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.

Step 4

When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.

Step 5

Add pasta to sauce and toss to coat. Serve topped with Pecorino.

Step 6

DO Ahead: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.

 

Find more on bon appétit