Pasta Amarticiana

Pasta Amarticiana! This classic Italian pasta dish originates from the town of Amatrice. It showcases a  sauce made with tomatoes, guanciale (cured pork jowl), pecorino romano cheese, and pepper, typically served with bucatini pasta. It's considered one of the four iconic Roman pasta sauces alongside Carbonara, Cacio e Pepe, and Gricia. 

Ingredients: 

1 (16oz) package of bucatini pasta

10-12 oz of chopped guanciale meat (you can sub pancetta or bacon if you can't find guanciale)

1 tsp red pepper flakes

1/2 tsp Italian seasoning

2 jars of Classico spicy red pepper sauce

1 small shallot, minced

8 cloves of garlic, minced

2 TBSP olive oil

3/4 cup dry white wine (like this Verdejo)

optional: parmesan cheese rind (I save them in the freezer and use them for sauces)

1 heaping cup of Pecorino Romano Cheese (freshly shredded)

1 cup of Parmesan Reggiano, for garnish (freshly shredded)

salt

Directions: 

1. Add olive oil to a wide pan over medium high heat. Add the guanciale.  Cook, stirring often until just crispy. 

2. Add the shallot, garlic, red pepper flakes and stir. Cook for 3-4 minutes or until the shallot is soft and translucent. 

3. Deglaze with white wine for 2 minutes. 

4. Add the tomato sauce and cheese rind and stir. Simmer over low heat for about 10 minutes. (You may want to place the lid off center to avoid a bunch of sauce pops!)

5. Add your pasta to boiling water. Reserve some pasta water towards the end. 

6. After 10 minutes, your sauce will look like this.  Taste for seasoning.  I added a pinch more red pepper flakes, a pinch of salt, and some Italian seasoning here. 

7. When the pasta is al dente, use tongs to place the pasta right into the sauce. 

8. Keep the heat on low at this point. Toss, toss, toss.  Add some starchy pasta water if the pasta absorbs all the sauce and you need a little extra liquid. Toss, toss, toss. 

9. Turn off the heat and slowly stir in the pecorino romano cheese.  Depending on how the sauce and cheese are clinging to the pasta, add a splash or two of pasta water if needed.  

Serve and enjoy! 

Wine pairing: 

Gran Passione

Rosso Veneto

2020

Veneto, Italy