Perciatelli with Amatriciana Sauce
1/13/14 –
Perfect for tonights dinner!
I had this last night at a small Italian restaurant and posted a pic and got a lot of requests for the recipe. There are variations of this recipe but I make mine the way you will see here.
It comes from Amatrice Italy so that’s where the name “Amatriciana” comes from. I make it often and anytime I see it on a menu when I am out, I always get it, like last night. The ingredients are pretty simple but once you see them you will understand why it’s packed with rich flavor!
For my version, you will need:
- 1-lb of pasta I only use perciatelli which is a thick spaghetti that is a tube cooked 2
- minutes short of recommended time. You can use whatever you like.
- 1 large onion sliced and then cut in half.
- 1-28 ounce can of a good quality whole Italian plum tomatoes put in a bowl and
- crushed by hand into the juice.
- 1/4 lb of pancetta cut into small strips. Or a good slab bacon.
- Olive oil.
- Grated Pecorino Romano cheese, a nice amount. 2-3 hand full.
- Crushed red pepper flakes to taste, I use about a teaspoon.
- A little fresh basil.
Directions:
- In a large skillet add 2 tablespoons of olive oil on a medium heat.
- Once hot sauté the pancetta for 2 minutes then add the onion and continue to sauté for a couple minutes until the onion is translucent. Now add the crushed pepper flakes and after 30 seconds add the hand crushed tomatoes and all the juice. No salt is needed as the pancetta and Romano cheese have enough salt for this dish.
- Bring the sauce to a boil then lower the heat to a simmer and let that go for about 30 minutes, uncovered. It will thicken up.
- Once your pasta is ready (remember 2 minutes under recommended time) reserve a cup of the pasta water and strain the pasta and add the pasta to the skillet.
- On a low heat continue to cook the pasta in the sauce while turning the pasta to coat with the sauce.
- Add a little pasta water at a time during the 2 minutes. I would add about 1/2 of the cup then more if needed.
- Drizzle some extra virgin olive oil on top, a little basil and add a good amount of the pecorino Romano cheese. More cheese on the table.
This meal is always great with a nice loaf of Italian bread. This is perfect for dinner any night because it is on the table in 30 minutes. Try it tonight and let me know how you think. I serve mine right from the skillet!
Enjoy
Daniel Mancini
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