Pasta Amatriciana
Tender spaghetti, tossed in a savory, prosciutto-spiked tomato sauce. With a hint of crushed red pepper flakes, it’s an explosion of flavor on the palate. And look how short the ingredient list is!
This is my take on the classic Italian dish. I say that because traditional pasta all’Amatriciana uses guanciale, cured pork meat from a pig’s jowl or cheek. Since guanciale isn’t always easy to find, I chose prosciutto, which delivers a similar salty note. You can also use pancetta. The goal is to sear the pork pieces until the fat is rendered and the meat is crisp. The result is a sauce with incredible depth of flavor and texture.
Use good-quality tomatoes if possible. Since the bulk of this sauce is canned tomatoes, try to use San Marzano tomatoes because they deliver the best flavor. San Marzano tomatoes balance sweetness and acidity and deliver a rich, intense tomato flavor. They’re simply the best for this dish. Use whole tomatoes and then crush them in the pan with a potato masher or fork as the sauce comes together.
Use good-quality parmesan cheese. This ingredient list is short, so choose your ingredients wisely. If possible, use freshly grated parmesan cheese for maximum flavor (and melting ability). You can certainly use the freshly grated parmesan cheese from your grocery store – it’s often sold with blocks/wedges of parmesan cheese and other specialty cheeses. Pecorino Romano also works.
Choose your favorite pasta shape. Bucatini is the classic choice for this dish, but any pasta shape works. I prefer long strands of pasta, like spaghetti and linguine, but short pasta shapes work equally well. So use what you have!
What should you serve with this pasta Amatriciana?
I suggest adding a crisp green salad (Caesar salad would be wonderful) and some warm bread on the side. You can also add some steamed or roasted vegetables to round out the meal.
Pasta Amatriciana
Ingredients
- 1 pound pasta of choice, I used spaghetti
- 1 tablespoon olive oil
- 4 to 5 ounces prosciutto or pancetta, cut into 1-inch pieces
- 1 small red onion, chopped, about 1/2 cup chopped
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 29- ounce can whole tomatoes, preferably San Marzano
- 14- ounce can tomato puree, or about 2 cups
- 1/2 cup grated parmesan cheese, or pecorino Romano, plus more for serving
- Salt and freshly ground black pepper
Instructions
- Cook the pasta according to the package directions. Drain and cover to keep warm.
- Meanwhile, heat the oil in a large skillet over medium-low heat. Add the prosciutto (or pancetta) and cook for 3 to 5 minutes, until the fat is rendered and the meat is crisp. Add the onion and cook for 3 minutes, until soft. Add the red pepper flakes and cook for 30 seconds.
- Add the whole tomatoes and tomato puree and bring to a simmer, mashing the tomatoes with a fork or potato masher to break them into smaller pieces. Simmer for 5 to 7 minutes.
- Add the pasta to the sauce and stir to combine and heat through.
- Remove the pan from the heat and stir in the parmesan cheese. Season to taste with salt and black pepper.
- Serve with extra parmesan cheese on the side.