This Italian spaghetti all'amatriciana recipe has a rich, slow-cooked tomato sauce flavored with guanciale (cured pork jowl).
Preparation Time
15 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 35 mins
Calories
671 Calories
Recipe Instructions
Step 1
Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
Step 2
Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
Step 3
Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
Step 4
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
Step 5
Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.
Ingredients
2 tablespoons extra virgin olive oil
1 cup diced onion
1 (6 ounce) can tomato paste
3 cloves garlic, chopped
1 cup water, divided
2 (16 ounce) packages spaghetti
1 cup freshly grated Pecorino Romano cheese
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
2 tablespoons thinly sliced fresh basil leaves
12 ounces guanciale (cured pork jowl), sliced and cut into 1/2-inch pieces
