The tomato-red sauce known as amatriciana is filled with pork bits and lightly sweetened with charred onions and is thought to have originated in the town of Amatrice, in Lazio, central Italy, where Rome is located. . This recipe is by the Cacciani family of Ristorante Cacciani in Frascati, serving customers in Lazio since 1922.
This recipe is featured in the Eat Voraciously newsletter. Please register here.
material
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 guanciale 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 until tomatoes have broken down (use a spoon to help if necessary) and have absorbed the flavors of 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.