Pasta All'Amatriciana
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
58
Spice
39
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 medium
Onion (finely chopped)1 cup
Olive Oil1 cup
Tomato Paste1 cup
White Wine (dry)1 tsp
Sugar (optional)450 g
PenneDirections:
1
Purée tomatoes with juices in a blender; set aside
2
Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8-10 minutes
3
Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes
4
Add wine and cook, stirring often, until reduced by half, 5-8 minutes
5
Add reserved tomato purée and bring to a boil
6
Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40-45 minutes
7
Add sugar, if using; season with salt and pepper
8
When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta
9
Add pasta to sauce and toss to coat
10
Serve topped with Pecorino
11
DO AHEAD: Sauce can be made 4 days ahead
12
Let cool, then chill until cold
13
Cover and keep chilled
14
Purée tomatoes with juices in a blender; set aside
15
Cook onion, guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8-10 minutes
16
Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes
17
Add wine and cook, stirring often, until reduced by half, 5-8 minutes
18
Add reserved tomato purée and bring to a boil
19
Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40-45 minutes
20
Add sugar, if using; season with salt and pepper
21
When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta
22
Add pasta to sauce and toss to coat
23
Serve topped with Pecorino
24
DO AHEAD: Sauce can be made 4 days ahead
25
Let cool, then chill until cold
26
Cover and keep chilled