AUTHENTIC AMATRICIANA SAUCE RECIPES

Steps:

• Heat oil in a Dutch oven or large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
• Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
• Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

Steps:

• In a saucepan, heat the extra virgin olive oil over a moderate heat.
• Once the oil is hot enough, immediately add the minced garlic. Cook and stir until pale golden.
• Then, add the broccoli, red pepper flakes, salt, and pepper. Stir for 2 to 3 minutes.
• Add the chicken broth and simmer for 5 to 6 minutes or until broccoli florets are cooked. Set aside.
• In a pasta pot, boil salted water and cook the cavatelli. If you're cooking fresh pasta, they should be done in 5 to 8 minutes, depending on the size of the pasta. If you're using dried cavatelli, they may take up to 15 minutes to cook.
• Drain pasta and add them to the saucepan. Toss with the sauce and add grated Pecorino Romano cheese.
• Cook over low heat for about a minute.
• Sprinkle more grated Pecorino Romano cheese on top before serving.