This is a spicy, savory classic Italian red pasta sauce, originating in the historic hilltop town of Amatrice northeast of Rome. It was created as a peasant dish made with local ingredients; guanciale (high quality bacon from pork cheeks) and pecorino, a hard salty sheep’s-milk cheese. Back in the 19th century when the dish was becoming famous in Rome, tomatoes were added. Spaghetti was the traditional pasta used, although now in Rome bucatini is popular.
In 2015, just before the 50th anniversary of the annual festival celebrating Amatriciana, a horrendous earthquake leveled the town. Most structures had been built over centuries from local river rocks,and tragically 300 people were killed. Chefs around the world came to the rescue and started cooking this and other local dishes and donating the proceeds to relief efforts.
This is easy to make, and the mayor of Amatrice says the simplest preparation is the best. I like to add a couple of cloves of garlic and used Parmesan instead of Pecorino, but still feel I am honoring the history of this small Italian village. Thank you to Courtney Schiessl @TakeItToCourt, a Sommelier and freelance writer, for sharing this recipe on Vinepair.com.
1 Tbs. extra virgin olive oil
6 oz. Guanciale (Pancetta, or in a pinch, bacon will do) cut into 1/2 inch cubes
Pinch of red pepper flakes
2 cloves garlic, chopped (optional)
1/4 cup dry white wine (optional)
1 28 oz. can whole peeled San Marzano tomatoes, crushed by hand
Pinch of freshly ground black pepper
Salt
1 lb. dried spaghetti or bucatini pasta
1/4 cup freshly grated Pecorino (or Parmesan), plus additional for serving, if desired.
Heat olive oil in a large skillet over medium heat. Saute Guanciale and red pepper flakes until lightly browned, 4-5 minutes. If using garlic, add to the pan during the last minute or two.
If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly evaporated, about 3 minutes.
Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends.) Using tongs, transfer cooked pasta and about 1/4 cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
Remove from heat and stir in the cheese. Season to taste with salt and pepper and serve. Serves 4-6.
Note: I used pancetta already diced from Trader Joe; a much smaller dice. And added the garlic and the wine and recommend you do too!
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