Spaghetti alla Amatriciana in honor of Amatrice

 

Ingredients for Amatriciana
Ingredients for Amatriciana

We can’t take full credit for this great Spaghetti alla Amatriciana. First credit goes to the fabulous ingredients (they do make a difference!) and recipe inspiration goes to Julia Della Croce. We used her recipe but subbed the Passata di Pomodoro from Quattrociocchi for the fresh tomatoes and tomato paste. (Hey, it was a Friday night — venerdi sera– after work, after all).

2 tablespoons extra-virgin olive oil (DeCarlo Classico)

1/2 small onion, finely chopped

4 ounces pancetta 

1/8 teaspoon red pepper flakes, or to taste

1 jar Passata di Pomodoro from Quattrociocchi (290 gr)

1/2 teaspoon Ravida sea salt

4 tablespoons freshly grated semi-aged pecorino (cacio romano), or good pecorino romano, plus more for serving

1 pound imported Italian spaghetti (Spaghetti del Carmine or Pastificio Vicidomini Spaghetti)

2 tablespoons kosher salt for cooking pasta

Prepare the pasta and the sauce following Julia Della Croce’s recipe. Saute the pancetta and onions, add the tomatoes, red pepper, and salt. Add a portion of Pecorino. Cook and drain the pasta, reserving some pasta water. Coat the pasta with a portion of Pecorino, before combining the pasta and sauce. 30-40 minutes, start to finish, for a fabulous meal.

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