Main Dish
Pasta 'Alla Amatriciana
Amphora Winery
4791 Dry Creek Road #6
Healdsburg, CA 95448
amphorawines.com
- RECIPE YEAR: 2023
- RECIPE BY: Chef Fabiano
- YIELD: Serves 6
- PAIRS WELL WITH: Amphora Barbera
Classic Italian comfort food for dinner in less than an hour.
Ingredients:
- 1-2 tablespoons extra-virgin olive oil
- 4-6 ounces Pancetta finely diced
- 1 small yellow onion finely diced
- 1 pinch salt
- 3 cloves garlic finely sliced
- 2 tablespoons tomato paste
- 1 28 ounce can crushed tomatoes
- 1 pound bucatini, spaghetti or rigatoni
- 3/4 cup pecorino romano cheese finely grated
- freshly ground black pepper to taste
Directions:
Heat a large pot of well-salted water for your pasta, and then get to work on your sauce: Heat the olive oil in a large (12-inch) skillet over medium heat. Add the pancetta, and cook until rendered and crispy (about 5-7 minutes), stirring frequently. Using a slotted spoon, transfer the pancetta to a small bowl and set aside, leaving the rendered fat in the skillet. Add the onion and a pinch of salt, and cook over medium-low heat, stirring frequently, until the onions are soft and translucent (about 5-7 minutes). Add the garlic, and cook until soft and fragrant, about 1-2 minutes. Add the tomato paste and cook, stirring constantly, for 1-2 minutes. Add the canned tomatoes and reserved crispy pancetta, and stir until mixed. Bring the sauce to a gently simmer, and cook for 10-15 minutes, seasoning to taste with black pepper and salt. Boil the pasta until just shy of "al dente". Use a slotted spoon or skimmer to transfer the pasta directly into the skillet, and toss with the sauce. Reserve a cup of the starchy pasta water. With the skillet over low heat, and add about 1/4 cup of the pecorino cheese and a splash or two of the starchy pasta water, as needed, to help loosen the sauce. Toss until the sauce evenly coats the pasta. Serve with the additional grated pecorino, as desired.
