Top Chef finalist Sarah Grueneberg makes her amatriciana sauce with anchovies, so it's extra-savory.
3 tablespoons extra-virgin olive oil
3 ounces guanciale or pancetta, finely diced (see Note)
1/2 medium onion, thinly sliced
2 teaspoons minced anchovy fillet
1 large garlic clove, minced
One 14.5-ounce can crushed San Marzano tomatoes
1 pound spaghetti
1/2 cup torn basil leaves
1 teaspoon crushed red pepper
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
Freshly ground pepper
In a deep skillet, heat the oil. Add the guanciale and cook over moderate heat, stirring, until opaque, about 3 minutes. Add the onion, anchovy and garlic and cook over moderately low heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomatoes and cook until hot, 2 minutes.
In a large pot of salted boiling water, cook the spaghetti until pliable but still hard in the center, about 5 minutes. Drain the pasta, reserving 2 cups of the cooking water.
Add the pasta and water to the sauce and cook until the pasta is al dente; add more water if the sauce gets too thick. Remove from the heat and stir in the basil, crushed red pepper and the 1/2 cup of cheese. Season with salt and pepper, transfer to bowls and serve, passing more cheese at the table.