Pasta all’Amatriciana is one of those classic Italian dishes you need to keep in your repertoire. It is a really easy and quick meal to make when you’re short on time using minimal ingredients for maximum taste. The red chilies give it a bit of a kick and you can always adjust the amount depending on how much heat you can handle.
While on a recent trip to Italy, we checked out one of the many, many food festivals (called “sagras”) that take place all over the country. One of the festivals was serving up plates of pasta all’Amatriciana and provided the original recipe to go along with it.
Like any Italian town, the inhabitants are quite proud of their local ingredients and regional dishes. The city of Amatrice lays claim to creating this iconic dish. They are very specific about the use of guanciale (which is pig cheek) but it’s not so easy to find in Windsor. If you can’t find guanciale, you can certainly use pancetta.
Pasta all’Amatriciana
- 125g guanciale, cubed
- 1 red chili, finely sliced or alternately you can use 1 tsp chili flakes
- 1-15oz can of pureed tomatoes
- 1lb of spaghetti
- 100g pecorino
Place a large pot of water on the stove to boil. While waiting for the water to boil, prepare the guanciale. In a pan, heat guanciale until browned and most of the fat has rendered. Add chili flakes and tomatoes and heat through. Set aside.
When the water has come to a boil add the pasta. Cook pasta until al dente. Drain the pasta and add to serving bowl. Add the sauce and toss thoroughly. Add grated pecorino to each serving.
