Amatriciana |
A Traditional dish from the Lazio region of Italy typically
served with a bucatini pasta noodle and often found in Rome this dish is the
perfect amount of spice, tomatoey goodness, and satisfaction that it will
quickly become one of your favorite pasta dishes. So easy to make that it only
takes roughly about 15 minutes from start to finish.
Many people think that there is only one tomato pasta dish
here in America, specifically just spaghetti. In fact many people think that
the red sauce is just called spaghetti sauce but this is a fallacy. There are
so many different "red" or tomato based sauces in Italy that they all
have their own names and all taste very differently. Yes the basis is roughly
the same but as I stated they taste much differently from each other. Every
region has their type of dish. This one comes from the Lazio region and is
actually named after the town of Amatrice. The traditional dish uses guanciale
which is pork cheek, but I used pancetta as that was the only closest thing I
could find at my market. Please enjoy, (and give this a try), my Amatriciana.
Ingredients:
- 1 pkg sliced pancetta
- 1/2 small white onion
- 12 oz can crushed tomato
- 1 tsp chili flakes
- 1 clove garlic
- 1/2 cup shredded pecorino cheese
- Olive oil
- Pasta of choice
Place a large pot of water on the stove and bring to a boil
to cook your pasta. I used homemade spaghetti alla chitarra using my grandmother’s
old chitarra board. For a good pasta recipe check here: http://www.recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html.
Meanwhile dice up the onion and pancetta and sauté in a pan
in a little olive oil until fragrant and the onion has become translucent. Next
chop and sauté the garlic until the smell fills the air. Stir in the crushed
tomatoes and chili flakes. Let simmer for about 15 minutes. Right before
serving stir in the pecorino cheese till it melts and incorporates. Toss with
pasta and serve.
Prep time: 10 minutes
Cook time: 15 minutes.
Serves 2-4.
This looks so simple and so delicious! And you're right - most people don't understand the subtle differences of the red sauces but those can make all the difference. I'm excited to check out more here on your blog!
ReplyDeleteThank you so much Christina Lakey. I hope you enjoy my little blog.
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