Pasta all’Amatriciana is probably one of the easiest pasta dish to make, yet it is so classic, delicious and comforting. There are countless versions of Amatriciana sauce, but the key ingredients are normally guanciale, pecorino cheese and tomatoes.
Today I’d like to share my variation of Pasta all’Amatriciana made with easy-to-find ingredients. Instead of pecorino cheese, I chose parmigiano-reggiano cheese. This dish uses few ingredients, but it’s full of flavors!
Ingredients (serves 1):
- 1 serving pasta
- 30-40g thinly sliced Guanciale
- 150-200g crushed tomatoes
- handful grated parmigiano-reggiano cheese (or more if desired)
- 1 clove garlic
- red pepper flakes to taste
- salt, pepper to taste
Notes:
- You can use pancetta in replace of guanciale. Bacon works, but is not ideal.
- I used canned Italian peeled tomatoes. San Marzano tomatoes are perfect for cooking. Fresh tomatoes (very ripe) are fine but you may need tomato paste to enhance flavor
Instructions:
Cook pasta according to instructions on package. In the meantime, heat about 1/2 tsb vegetable oil in a pan. Add guanciale and minced garlic, sauté over medium heat until fat is rendered and guanciale turns crispy, about 5 min.
Pour in crushed tomatoes, simmer over low heat for 5-10 min until sauce thickens
Transfer pasta (cooked to almost al dente) to the pan, add red pepper flakes to taste. Using tongs, cover the pasta with tomato sauce.
Turn off heat when pasta is cooked to al dente (or doneness you prefer), add grated cheese, salt and pepper, mix well and serve immediately.
Adding extra grated parmigiano-reggiano cheese is always a good idea 🙂
Although pasta all’Amatriciana doesn’t require many ingredients, it has a very rich flavor. Sweet & tart tomato sauce balanced with richness of guanciale and spiciness of red pepper flakes. Quick, hearty, simply scrumptious.
