SPICY PONZU SAUCE RECIPE RECIPES

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PASTA AMATRICIANA RECIPE - NYT COOKING



Pasta Amatriciana Recipe - NYT Cooking image

Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.

Provided by Kay Chun

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1/8 teaspoon black pepper, plus more to taste
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dried bucatini 
3/4 cup grated Pecorino Romano cheese, plus more for garnish

Steps:

  • In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
  • Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
  • Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
  • Divide pasta among bowls and garnish with more cheese and black pepper.

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