Pasta alla Amatriciana
A delicious traditional pasta with tomatoes, cheese and some chili flakes for a little zip!
Course:
Main Course, main dish, Pasta, Side Dish
Cuisine:
Italian, Roman
Keyword:
bell pepper, chili flakes, fire roasted tomatoes, guanciale, pancetta, parmesan regiano, romano, Rome
Servings: 4 servings
Ingredients
- 8 oz. dry pasta
- 8 oz guanciale or pancetta
- 1 28oz can crushed tomatoes
- 1/4 teaspoon dried chili flakes
- 10 - 12 turns cracked black pepper
- 1-1/2 oz parmesan reggiano
- 1/2 oz pecorino romano
- more parm for garnish
Instructions
-
Cook the pasta, reserving 1 cup of the water when it's drained.
-
While it's cooking, cook the guanciale in a dutch oven until most of the fat is rendered.
-
Add the crushed tomatoes, chili flakes and fresh cracked pepper, about 10 turns.
-
Stir and simmer for 20 to 25 minutes.
-
Add the pasta to the pot with just a splash of the pasta water.
-
Next add the cheese and stir vigorously for two to three minutes, until it's melted and blended with the rest of the sauce. Add a little more pasta water if it's too dry.
-
Serve hot, topped with a little more parmesan.
Recipe Notes
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