After making spaghetti all'Amtriciana with my fresh pancetta the other night, I searched through my blog archive to make sure that I had already posted a recipe for all'Amatriciana sauce, a fiery pasta sauce that has become one of my favorite weeknight meals. To my dismay, I had never posted the recipe, so here it is.
My technique for cooking all'Amatriciana is derived from Marcella Hazan's Essentials of Classic Italian Cooking. Since I used fresh pancetta, which is meatier than the traditional cured pancetta and can be used with slightly less restraint, I cut the pancetta into bigger pieces than I normally would have. If you use real pancetta, 1/4-inch dice will work best.
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, finely chopped
- 1/4 lb. fresh pancetta, sliced 1/4-inch thick and chopped into 1/2-inch pieces
- 1 28 oz. can whole peeled San Marzano tomatoes, drained and chopped into small pieces
- 1 tsp dried red pepper flakes
- salt, to taste
- 1 lb. spaghetti or bucatini
- pecorino romano cheese, for grating over the pasta
- Heat the oil and butter in a medium saucepan over medium heat.
- Add the onion to the pan and sauté it until it is soft and golden, about 3 minutes.
- Add the pancetta to the pan and cook for 1-2 minutes.
- Stir the tomatoes, red pepper and salt into the saucepan. Bring the sauce to a gentle simmer and let cook until it is thickened and the flavors are well-combined, about 25 minutes. Taste the sauce for salt.
- Cook the pasta according to the package directions.
- Drain the pasta and add it to the sauce. Stir the pasta and sauce for a minute or two until the pasta strands are coated with the sauce. Serve the pasta immediately, topped with grated pecorino romano cheese.