The Pasta Amatriciana that I made the other night was delicious....and SO SIMPLE! I used some applewood smoked bacon (and I usually detest bacon) in it and the hardest part of making this recipe is cooking the bacon
.
I used 3/4 tsp of red pepper flakes, b/c it wasn't quite spicy enough for me~ however with that amount, it might be too spicy for some people, so stick with the 1/2 tsp.
Pasta alla Amatriciana
serves 4
2 Tbls olive oil
6 oz bacon (about 6 slices), chopped medium. You can also use pancetta if it is readily available
1 onion, chopped fine
1/2 teas red pepper flakes, or to taste.
1 14oz can of diced tomatoes
1 28oz can of crushed tomatoes
Table salt
1 pound linguine
1/2 cup grated Pecorino-Romano cheese. ~I used Parmesan
1. Heat oil in a 12 inch skillet over medium heat until shimmering. Add the bacon and cook until crisp, about 8 minutes, stirring occasionally. Remove bacon and drain on paper towels. Pour off all but 2 tablespoons of the fat in the skillet. Add onions and saute over medium heat until softened, about 5 minutes. Add red pepper flakes and cook for about 30 seconds. Add tomatoes with juice and salt to taste and simmer until thickened, about 10-15 minutes.
2. Cook pasta in salted, boiling water until al dente; drain and return to pot.
3. Add the bacon to the tomato sauce. Add sauce to the pasta and toss well to combine. Add cheese and toss again. Serve
This sauce came together really fast and was very easy to make. I love spicy pasta sauces so I put in a bit more red pepper flakes then was called for. Make sure you cook the tomatoes the full time or else they will taste tinny. You can use any long, thin pasta such as spaghetti or fettuccine. I always serve pasta with a salad and toasted artisan bread that has been lightly rubbed with a cut clove of fresh garlic.