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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube. Ingredients:
2 28-ounces cans whole peeled tomatoes |
1 medium onion, finely chopped |
4 ounces guanciale (salt-cured pork jowl), finely chopped |
4 ounces pancetta (italian bacon), finely chopped |
1/4 cup olive oil |
1 teaspoon crushed red pepper flakes |
1/4 cup tomato paste |
1 cup dry white wine |
1 teaspoon sugar (optional) |
kosher salt, freshly ground pepper |
1 pound penne or other tube-shaped pasta |
finely grated pecorino or parmesan |
Directions:
1. Purée tomatoes with juices in a blender; set aside. 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.
2. Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5-8 minutes.
3. Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavors are melded, 40-45 minutes. Add sugar, if using; season with salt and pepper.
4. When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.
5. Add pasta to sauce and toss to coat. Serve topped with Pecorino.
6. DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.
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