Teresa's Recipes
Amatriciana Sauce with Spaghetti
Amatriciana sauce is a timeless Italian classic that hails from the town of Amatrice, known for its rich culinary tradition. This robust sauce, featuring crispy pancetta, sweet tomatoes, and a hint of heat from red chili flakes, creates a delightful symphony of flavors that elevate a simple pasta dish. Topped with pecorino cheese and fresh parsley, this dish is not just a meal; it's a celebration of Italian heritage.
Ingredients
- 12 ounces Spaghetti
- 4 ounces, diced Pancetta
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 28 ounces, crushed or diced Canned tomatoes
- 1 teaspoon (adjust to taste) Red chili flakes
- to taste Salt
- to taste Black pepper
- 1 cup, grated (plus extra for serving) Pecorino cheese
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 18g
- Carbs: 57g
- Protein: 20g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large skillet over medium heat, cook the diced pancetta until crispy, about 4-5 minutes. Use a slotted spoon to remove the pancetta from the skillet, leaving the rendered fat behind.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Add the canned tomatoes and red chili flakes to the skillet. Stir to combine, breaking up the tomatoes with a spoon. Season with salt and black pepper to taste.
- Allow the sauce to simmer for about 20 minutes, stirring occasionally, until it thickens slightly.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- Return the crispy pancetta to the skillet and stir to combine with the sauce.
- Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
- Serve the amatriciana hot, garnished with grated pecorino cheese and chopped fresh parsley.
Tips
- For a vegetarian version, you can substitute pancetta with smoked eggplant or mushrooms to add depth.
- Feel free to adjust the amount of red chili flakes according to your spice preference.
- Pair this dish with a simple green salad and a glass of Chianti for an authentic Italian experience.