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Spaghetti Amatriciana

Easy delicious recipe for Sugo all'Amatriciana, a simple sauce from Amatrice made with guanciale, tomatoes and pecorino cheese.
Course Entree
Cuisine Best, Italian
Level Beginner
Main Ingredient Pasta, Pork
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people

Ingredients

  • 150 grams Guanciale (cut into 1/4-inch batons)
  • 1 chili pepper (smashed)
  • 1 medium shallot (finely minced)
  • 1/4 cup red wine
  • 375 grams whole stewed tomatoes (preferably from San Marzano)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 30 grams Pecorino Romano (finely grated)
  • 250 grams spaghetti

Instructions

  1. Bring a large pot of well salted water to a boil.
  2. Add the Guanciale to a frying pan in a single layer and put the pan over medium high heat and let it brown on one side until some fat has rendered out.
  3. Add the chili pepper and shallots and stir-fry until the shallots are cooked and fragrant. Be careful not to overcook the guanciale or all the fat will render out making it tough.
  4. Add the wine and let it boil until most of the alcohol has burned off.
  5. Add the pasta to the boiling water. Boil the pasta for 1 minute less than what the directions say.
  6. Add the stewed tomatoes, tomato paste and salt. Use a spatula to crush the tomatoes and simmer over medium low heat until the pasta is done.
  7. Drain the pasta reserving some of the boiling water water (the tomato can is a good place to put it).
  8. Add 3/4 of the Pecorino Romano to the sauce and stir to incorporate.
  9. Add the pasta and toss to coat evenly, add some of the reserved pasta water if the noodles start sticking together.
  10. Plate the pasta and serve with the remaining cheese for sprinkling.