Pasta All'Amatriciana
A classic Italian pasta dish featuring a rich tomato sauce with guanciale, pancetta, and onions. This hearty sauce combines the smokiness of cured pork with the sweetness of tomatoes and the heat of red pepper flakes, served over tube-shaped pasta and topped with grated cheese.
Ingredients
- •2 cans whole peeled tomatoes
- •1 medium onion
- •4 ounces guanciale
- •4 ounces pancetta
- •¼ cup olive oil
- •1 teaspoon crushed red pepper flakes
- •¼ cup tomato paste
- •1 cup dry white wine
- •1 teaspoon sugar
- •to taste Kosher salt and pepper
- •1 pound penne pasta
- •to taste Pecorino or Parmesan
- •ingredient info
Cooking Instructions
- 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.
10 min
- 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.
8 min
- 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.
45 min
- 4.
When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
12 min
- 5.
Add pasta to sauce and toss to coat. Serve topped with Pecorino.
2 min
- 6.
DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.