Spaghetti All' Amatriciana

Spaghetti All' Amatriciana is one of Rome's three classic, staple pasta dishes. It combines very basic ingredients and can be made as a quick meal. Although it has become a "Roman" dish through the years, it actually originated in an Italian village called Grisciano, near Accumoli, where in ancient times, it was common to toss guanciale in pasta. The original name for the dish was called, "Griscia" based off the town, Grisciano. A nearby town called Amatrice, in the province of Rieti, added sauce to the dish and that is when it became, Amatriciana. This is delicious for a Sunday dinner or a weeknight dish.





Recipe


Ingredients

2 tbs. olive oil
1/4 Ib. sliced guanciale, pancetta (thinly sliced) or bacon
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly ground black pepper
1 medium yellow onion, chopped
1/4 cup dry white wine
1 28 oz. can whole San Marzano tomatoes
1/2 cup grated pecorino Romano cheese
salt
12 oz. spaghetti or your favorite cut of pasta


Instructions

1. Heat oil in a large skillet over a medium flame. Add the guanciale pr pancetta to the pan and coat with oil. Add red pepper flakes and black pepper. Cook, stirring occasionally for about 5 minutes. Add onion and cook until translucent. About 5 more minutes.

2. While that is cooking, empty your can of tomatoes into a bowl and crush by hand. Keep the tomatoes as low as possible into the bowl to avoid tomato bits squirting.

3. Add wine to the pan and cook down, stirring and scraping up brown bits. Add the tomatoes and all of their juices to the pan. Stir to make sure everything is combined. Continue to mash any big chunks of tomato.

4. Simmer uncovered over medium-low heat for 15 to 20 minutes. Meanwhile, cook your pasta until it's al dente. Then add it to the pan with your sauce and mix it. Cook for an additional two minutes. Be sure to reserve some of the pasta water in case you need to stretch out some of the sauce.

5. Add Romano cheese and a pinch of salt only if needed. Serve hot.



Makes 4 servings.


  

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