Pasta All'Amatriciana
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 cup dry white wine
- 1/4 cup olive oil
- 1/4 cup tomato paste
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sugar (optional)
- kosher salt, freshly ground pepper
- 1 medium onion, finely chopped
- 4 ounces pancetta (italian bacon), finely chopped
- 2 28-ounces cans whole peeled tomatoes
- 4 ounces guanciale (salt-cured pork jowl), finely chopped
- 1 pound penne or other tube-shaped pasta
- finely grated pecorino or parmesan
- ingredient info: guanciale is available at specialty foods stores and online sources.
Preparation 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. 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. 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 sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta. Add pasta to sauce and toss to coat. Serve topped with Pecorino. DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.
Preparation 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. 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. 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 sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta. Add pasta to sauce and toss to coat. Serve topped with Pecorino. DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.
