Perfect Amatriciana SaucePrint this Page
Serves 4
Ingredients:
1/4 lb. Guanciale cut into small dice
1 clove garlic
Aldo Armato pepperoncino to taste
salt & pepper to taste
2 cans San Marzano tomatoes (hand crushed)
1 lb. spaghetti, bucatini or other long cut
lots of parsley
Sergio Mottura Extra-virgin Olive oil to finish
Pecorino Romano, grated
Instructions:
Bring a large pot of heavily salted water to a boil. In the meantime in a large saute pan over high heat add the diced guanciale and cook until the pieces are crisp (while rendering the fat). Once crisp, turn the heat down to medium and add the garlic, when the garlic starts to brown add a pinch of the pepperoncino, salt and pepper. Stir in the tomatoes, cook until the tomatoes have reduced by about half, the sauce should be thick. Meanwhile cook the pasta approx. 8 minutes, drain (save some of the pasta water) and add directly to the pasta sauce. Mix together, add some of the pasta water to thicken. Toss in the parsley, drizzle with the extra-virgin live oil and top with the pecorino romano.