Cooking with Katie



Pasta All’Amatriciana

If I had to pick my favorite food, it would probably be any type of pasta dish. And if I had to pick my favorite pasta dish, it would probably be this!

Pasta All’Amatriciana (pronounced ama-chri-shana) is a Roman dish that is classically made with guanciale (a cured pork jowl), onions, red pepper flakes, San Marzano tomatoes, and bucatini pasta. It’s a very easy supper to make, but I did have to improvise a little!:) Instead of guanciale, I used pancetta and prosciutto; instead of San Marzanos, I used whole plum tomatoes; and instead of bucatini, I used linguine. If you can find those ingredients, then please, use them! But if you can’t, these are good substitutes! I also added the wine because I like the acidity it adds.

Pasta All’Amatriciana (Anne Burrell)

  • olive oil
  • 8 oz guanciale (or 4 oz pancetta, 4 oz prosciutto)
  • 2 large onions, diced
  • 1/2 tsp. red pepper flakes
  • salt and pepper
  • about a 1/2 c white wine
  • 2 (28 oz) cans San Marzano tomatoes (or whole plum tomatoes)
  • 1 lb bucatini, perciatelli, or linguine
  • parmesan cheese

Start with 3-4 oz of pancetta (right) and the same amount of prosciutto (left). Dice it up and throw it in a skillet with some olive oil.

Fry it until it’s crispy. Then ditch the oil and start with fresh oil to saute the onions, red pepper flakes, and salt and pepper until the onions are soft and translucent. Add the wine and let that reduce by half. In the meantime, you can either pass the tomatoes through a food mill, or puree them in a blender and then pass them through a fine-mesh sieve. Add those and the pork back to the sauce and let simmer for an hour; tasting every so often to make sure the seasonings are right.

Cook the pasta and drain it. Then remove a few ladles of pasta sauce, just to make sure you have the right ratio. Then add the pasta to the sauce and toss it with the cheese. Serve with more cheese on top and parsley if you’d like.

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