Pasta Amatriciana

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ingredients

– 1 tablespoon extra virgin olive oil – 4-6 ounces pancetta  – 1 small yellow onion, finely diced – 1 teaspoon crushed red pepper flakes  – kosher salt  – 3 garlic cloves finely sliced – 2 tablespoons tomato paste – 1 (28-ounce) can crushed San Marzano or Italian plum tomatoes – freshly ground black pepper – 1 lb (16 ounces) rigatoni, bucatini, or spaghetti  – 1 ounce finely grated pecorino romano cheese

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DIRECtions

Heat the olive oil in a large (12-inch) skillet over medium heat. Add the pancetta and cook until rendered and crispy, about 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl and set aside, leaving any rendered fat behind in the skillet.

DIRECtions

Add the onion, red pepper flakes, and a generous pinch of salt to the pan and cook over medium-low heat, stirring often, until the onions are soft, translucent, and just beginning to gain color, about 5 to 7 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 to 2 minutes.

DIRECtions

Add the tomato paste and cook, stirring constantly to prevent scorching, until the tomato paste has started to cook slightly and darken in color. Add the canned tomatoes and reserved crispy pancetta back into the skillet and stir the sauce until all of the ingredients are incorporated evenly. and black pepper.

DIRECtions

Bring the sauce to a simmer and cook for an additional 15 to 20 minutes, seasoning to taste with salt

DIRECtions

Meanwhile, boil the pasta until just shy of al dente. Using a spider skimmer or large slotted spoon, transfer the pasta directly into the skillet and toss with the sauce. With the pan over low heat, add the pecorino cheese and a generous splash or two of starchy pasta water as needed to help loosen the sauce. Toss until the sauce evenly coats the pasta.

Serve with additional finely grated pecorino as desired.

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