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Spaghetti all’Amatriciana

January 3, 2011

 A well-known dish all over Italy and named for the town of Amatrice which is about 100 miles east of Lazio.  Every restaurant you try this pasta it will vary a bit, but always true to its spicy origins.  It is generally made with “bucatini” , but it has been years since I have found that pasta here in Florida, but spaghetti will do.  There was a wonderful Italian market at the corner of my street and they had so many pastas it was always hard to decide, it was a sad day when they moved.

Spaghetti all’ Amatriciana

Ingredients

  • 1 lb. Spaghetti
  • 1/2 Medium Yellow Onion (peeled and chopped)
  • 4 T. Butter
  • 3-4 oz. Guanciale (or substitute Pancetta)
  • 1/4 t. Crushed Red Pepper Flakes (add more if you like it more spicy)
  • 2 C. Canned Whole Peeled Tomatoes (with the juice)
  • Salt
  • 1/4 C. Pecorino Romano (freshly grated)
  • Additional Pecorino for passing at the table (optional)
  • Fresh Basil or Fresh Parsley (Optional for Garnish)

Preparation

  1. Saute the onion in the butter over medium high heat until golden (about 5 minutes)
  2. While cooking the onion cut the pancetta into thin strips
  3. When onion is cooked add pancetta and red pepper flakes; cook until pancetta is lightly browned (not crisp; about 2 minutes)
  4. Add the tomatoes to the pan and roughly chop (I use a potato masher); season with salt; when tomatoes start bubbling lower the heat to medium and cook until they are no longer watery (about 30 minutes)
  5. Cook the pasta in 6 quarts of water over high heat until al dente; remove and drain
  6. Add the pasta to the sauce and combine thoroughly
  7. Add the remaining butter and cheese and stir in completely
  8. Serve immediately on warmed plates and sprinkle additional cheese on top
  9. Add basil or parsley garnish

(Serves 4)

Recipe adapted from “How to Cook Italian” by Giuliano Hazan

  

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