Chef Jenn Louis makes this version of pasta all'amatriciana with just a few flavor-packed ingredients. She likes to use traditional guanciale (cured pork jowl), which has a robust pork flavor. The sauce is also delicious with milder pancetta.
Plus: More Italian Recipes
4 ounces pancetta or guanciale, sliced 1/2 inch thick and cut into 1/2-inch
1 medium red onion, finely diced
1/4 teaspoon crushed red pepper
One 28-ounce can whole peeled Italian tomatoes, drained, then tomatoes
crushed by hand
Freshly ground black pepper
1 pound bucatini
Extra-virgin olive oil, for drizzling
Freshly grated Parmigiano-Reggiano cheese, for serving
How to Make It
In a large skillet, cook the pancetta over moderate heat, stirring occasionally, until golden brown and the fat is rendered, about 12 minutes. Add the onion and cook until softened, about 8 minutes. Stir in the crushed red pepper and tomatoes, season with salt and black pepper and bring to a boil, then simmer over moderately low heat until the tomato sauce is slightly reduced, about 10 minutes.
Meanwhile, in a large pot of salted boiling water, cook the bucatini until al dente.
Drain the bucatini and add it to the skillet. Toss over low heat until coated in the sauce, about 2 minutes. Transfer to bowls, drizzle with olive oil and serve with grated cheese.
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