The tomato-red sauce known as amatriciana, filled with pork scraps and slightly sweetened with charred onions, is thought to have originated in the town of Amatrice, in Lazio, central Italy, where Rome is located. There is. This recipe comes from the Cacciani family of Ristorante Cacciani in Frascati, serving customers in Lazio since 1922.
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Quantity: Four–6
direction
Active: 20 minutes
|Total: 50 minutes
step 1
Heat the oil in a large skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until softened and beginning to turn golden, about 8 minutes. Add the pancetta and garlic and cook, stirring occasionally, until the pork is cooked through, about 5 minutes. Add the wine, scrape up any browned bits from the bottom of the pan, and cook until evaporated, 3 to 5 minutes, then add the tomatoes and their juices, chile, and salt. Reduce heat and simmer until sauce comes to a boil, and tomatoes absorb flavor from onion, garlic, and pork, about 30 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil. Add enough salt for a pleasant salty taste, then add the pasta and cook according to package directions until al dente. Drain and transfer to a serving bowl. Add sauce, cheese, and basil, if using, and stir to combine. Serve family style or in a shallow bowl with more grated cheese.