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Pasta amatriciana

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This is our favorite sauce, and has been for 30 years…..

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Pasta alla Amatriciana

Recipe by Chuck Cushman
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

This is my go-to pasta sauce when I want comfort. It is one of the four great Roman sauces, and my absolute favorite.

Serve with pasta called paccheri for the new-school vibe, or bucatini for the more traditional plate.

Ingredients

  • 1 Tbsp 1 Tbsp olive oil

  • 1 cup guanciale, finely diced
    Or
    pancetta, finely diced
    Or
    3 slices bacon, chopped

  • 1 medium onion, finely diced

  • 1 cup water

  • 1 cup tomato passata

  • 1 cup Pomi finely chopped tomatoes

  • 1 Tbsp pepperoncini/ chili flakes

  • Salt and fresh black pepper to taste

  • 1 Tbsp butter

  • 1 cup pecorino romano, grated

Directions

  • Put the water on for the pasta, and bring to a rolling boil. Add a ridiculous amount of salt. This sauce comes together quickly.
  • Put the oil in a large skillet or sauté pan, and heat over medium high flame. Add the pork and the onions and cook for a few minutes until you smell them. Add the water and continue to render the pork until the water cooks out (10 minutes or so).
  • Put the pasta in to cook, according to package directions.
  • Add the tomatoes and stir to combine. Add the chili flakes and season to taste with salt and pepper. Five to ten minutes is all you need for it to be ready. At the end, put I the butter and swirl it to melt it through the sauce.
  • Once the pasta is done, drain it (reserve a cup of pasta water) and add the pasta to the sauce. Sprinkle the pecorino over the pan and stir it in. Serve immediately

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