Pasta all’Amatriciana
I received an email today from someone who doesn’t particularly like to cook, asking for easy recipes. I had been thinking about doing a post on amatriciana, and it’s pretty easy, so I decided to post it today!
A caveat: There is great controversy about the “correct” way to make amatriciana. I love this article from the NYTimes about it.
My favorite way is to use (1) some guanciale (cured pork jowl) if you can find it, and if not, either pancetta or bacon; and (2) a can of cherry tomatoes (see photo and link here for a different brand than in the photo — Mutti does not seem to be available from Amazon right now), or if you can’t find them, crushed whole canned tomatoes or crushed tomatoes (I don’t like diced tomatoes or tomato purée in this); and (3) grated pecorino Romano on top. Of course, these days, adaptation is paramount, so if all you have is Parmesan, by all means use it – it’ll still be great! And in the spirit of adaptation, I will add that while I most often see this served in Rome with bucatini (long, hollow pasta strands pictured here), please don’t hesitate to use this sauce with other pasta strands and shapes; but don’t use fresh pasta which would be too delicate for this sauce.
Pasta all’Amatriciana
This will double easily for a full pound of pasta, just be sure to use a big enough sauté pan.
8 ounces dried pasta
1 Tablespoon olive oil (if using American bacon, you may not need this depending on how fatty your bacon is)
4 ounces guanciale, pancetta, or bacon, cut into ½-inch chunks
½ teaspoon of crushed red pepper flakes, or to taste
1 can (14-ounce) of cherry tomatoes, crushed tomatoes, or whole peeled tomatoes crushed by hand (if you do this, use a large bowl and beware – they can squirt when you squeeze them!)
Pecorino Romano or Parmesan, grated, for serving
Bring a pot of salted water to a boil.
Warm a large sauté pan over medium heat. If you are using guanciale or pancetta, heat 1 Tablespoons of olive oil until shimmering and fragrant. If you are using American bacon, don’t add oil unless you find you need some once the bacon has started to give off its fat. Add the pork product you are using and sauté for about 5 minutes, stirring occasionally, until crisp.
Meanwhile, add the pasta to the boiling water and set a timer according to package directions for al dente pasta. If the pasta box does not include any adjustment for al dente pasta, decrease the cooking time by a minute.
Add the crushed red pepper flakes to the sauté pan and stir for 30 seconds to release the flavor. Add the tomatoes and stir to combine. Once the tomatoes are heated through, if the pasta isn’t done yet, lower the heat under the sauce until the pasta is ready.
When the pasta is done, reserve a small amount of pasta water in case it’s needed. Turn the heat to medium under the sauté pan and move the pasta pot right next to it. Remove the pasta directly from the water into the sauté pan, using tongs for a strand pasta, or a spider or strainer for a shape. It is important that some water cling to the pasta to give the sauce more flavor. Mix the pasta and sauce gently in the sauté pan. Moisten with reserved pasta water if it seems dry and mix again. Serve immediately with grated pecorino Romano if you have it, or Parmesan.