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Spicy Pasta all'Amatriciana
Created by: Howcan Team
Ingredients
- 8 ounces of guanciale or pancetta, diced
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of black pepper
- 1/2 cup of white onion, finely chopped
- 3 cloves of garlic, minced
- 1 can (28 ounces) of whole peeled tomatoes, crushed by hand
- 1 pound of bucatini or spaghetti
- 1/2 cup of Pecorino Romano cheese, grated
- 2 tablespoons of extra virgin olive oil
- Salt to taste
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 8 ounces of diced guanciale or pancetta to the skillet and cook until crispy, about 5-7 minutes.
- Add 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of black pepper, and 1/2 cup of finely chopped white onion to the skillet. Cook until the onion is soft and translucent, about 5 minutes.
- Add 3 cloves of minced garlic to the skillet and cook for an additional 1-2 minutes.
- Stir in the crushed tomatoes and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook 1 pound of bucatini or spaghetti according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Add the cooked pasta to the skillet with the sauce and toss to coat, adding a little bit of the reserved pasta water if needed to loosen the sauce.
- Remove the skillet from the heat and stir in 1/2 cup of grated Pecorino Romano cheese.
- Season with salt to taste and serve hot, garnished with additional cheese and red pepper flakes if desired.
Pasta all'Amatriciana is a classic Italian dish hailing from the town of Amatrice in the Lazio region. This flavorful pasta sauce traditionally features guanciale (cured pork cheek), tomatoes, Pecorino cheese, and a hint of black pepper. However, the spicy version of this dish adds a fiery twist with the addition of red pepper flakes or spicy salami. Renowned chefs like Gennaro Contaldo and Mario Batali have popularized this zesty adaptation, infusing the dish with a tantalizing heat that elevates its rich flavors. In Rome, trattorias like Da Felice and Matricianella are celebrated for their exceptional Pasta all'Amatriciana, showcasing the perfect balance of spiciness and savory goodness. To achieve the best spicy Pasta all'Amatriciana, sourcing high-quality guanciale and Pecorino Romano is crucial. The heat from the red pepper flakes or spicy salami should complement the sweetness of the tomatoes and the richness of the pork, creating a harmonious explosion of flavors. For a unique twist, some chefs also experiment with adding a splash of white wine or a touch of garlic to enhance the dish's complexity. In the modern culinary landscape, Pasta all'Amatriciana with a spicy kick has become a staple in Italian restaurants worldwide, captivating diners with its bold and invigorating taste. Whether enjoyed in a cozy trattoria in Rome or prepared at home with artisanal ingredients, this fiery rendition of a beloved classic continues to enthrall food enthusiasts with its irresistible allure.
35 min
4
450 calories
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