Spaghetti all’ Amatriciana

Today’s recipe is a classic of Roman cooking: the name comes from Amatrice, a town in Lazio; from here the farmers that travelled down to Rome with their produce, including fresh ewe’s milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. In our house this is in absolute our favorite sauce!Even if this is one of our favorite comfort foods we  also prepare it for big gatherings of friends and family. Also we often prepare big batches of it and freeze it into quart containers. What an amazing feeling is to come home late from work and know that one of your favorite meals is there waiting for you; by the time you have sipped a couple of glasses of wine the sauce will have defrosted on the stove and the water for your pasta will be boiling.

INGREDIENTI

Prep Time: 10 min / Cook Time: 35-40 min / Serves: 4-6

2 tablespoons extra virgin olive oil, plus more for serving
½ pound of Guanciale, diced
3 cloves garlic, chopped
1 (32 ounce) can Pelati tomatoes (whole peeled), hand crushed
Pinch red chili flakes
6 fresh basil leaves
1 pound bucatini
¼ cup freshly grated pecorino cheese
1

Bring a large pot of salted water to a rolling boil.

2

In a large skillet, heat the olive oil over medium high heat until hot. Add the guanciale, turn heat to medium, and sauté for 5-6 minutes until crisp and brown.

3

While the guanciale is cooking, hand crush the pelati until smooth.

4

Add the garlic and red pepper flakes to the skillet and cook until it’s golden brown, about 1 more minute. Add the pureed tomatoes, salt, and pepper. Reduce heat to medium low and simmer for 20 minutes.

5

Add the pasta to the pot of boiling water and cook for 1 minute less than the time indicated on the package. Drain the bucatini and add to the sauce to toss.

6

Serve immediately with plenty of grated pecorino cheese and a sprinkling of torn basil. Fill up your glass of wine, have a toast: Salute!