fanboy & i fell in love with amatriciana on our trip to italy in 2008. when we got back, i just had to learn to make it myself. now, it is one of my all-time favorite dinners. it is traditionally served with bucatini but we usually have it with rigatoni or penne. because i'm picky, i puree my tomatoes and shallots but it's an unnecessary step if you like a chunky sauce.
pasta all'amatriciana
- 1 lb box of your favorite pasta
- 2 tablespoons olive oil
- 1/4 pound(s) (4 or 5 slices) chopped pancetta or bacon
- 3 small chopped shallots or a medium red onion
- 4-6 cloves minced garlic
- 1/4-1 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes (i love san marzano, makes a big difference)
- 1/2 cup dry red or dry white wine (short simmer = white, long = red)
- 2 tablespoons chopped fresh basil or parsley
- tomato paste (if needed)
- salt
- black pepper
- freshly grated parmigiano reggiano
bring a large pot of water to a boil and salt the water.
heat a large deep skillet or dutch oven over medium high heat. add oil and pancetta. cook pancetta 2-3 minutes then add shallots or onions and crushed red pepper flakes. then add the minced garlic. cook 7-8 minutes more, until shallots/onions are translucent. add the tomatoes and wine. simmer sauce over low heat until ready to serve (about 20 minutes). season to taste with salt and pepper. add the basil or parsley.
cook pasta to al dente or, with a bite to it. drain pasta well. do not rinse. toss hot pasta with sauce and serve. pass grated cheese at the table to top pasta.
*if the sauce is too acidic, add a pinch of sugar to taste. i sometimes add a carrot for this reason too.
usually, i double or triple this recipe and freeze the leftovers. amatriciana is also awesome on pizza, with meatballs, and chicken parm meatloaf. tonight, i am bringing a batch to dinner with friends along with a jar for them to keep.
buon appetito!
