Ingredients with Measurements:
- 1 can (28 oz) of whole peeled tomatoes
- 1/4 cup of extra-virgin olive oil
- 4 oz of pancetta, diced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp of red pepper flakes
- 1/2 cup of dry white wine
- Salt and freshly ground black pepper to taste
- 1 lb of spaghetti
- Grated Pecorino Romano cheese for serving
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. In a large pot, bring salted water to a boil and cook spaghetti according to package instructions.
2. While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Add pancetta and cook until crispy, about 5 minutes.
3. Add onion, garlic, and red pepper flakes to the skillet and cook until the onion is translucent, about 5 minutes.
4. Pour in the white wine and let it simmer until it has reduced by half, about 5 minutes.
5. Add the canned tomatoes and their juices to the skillet, breaking them up with a spoon. Season with salt and black pepper to taste.
6. Let the sauce simmer for 15-20 minutes, stirring occasionally, until it has thickened.
7. Drain the spaghetti and add it to the skillet with the sauce. Toss until the spaghetti is coated with the sauce.
8. Serve the spaghetti with grated Pecorino Romano cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat: 24g
- Carbohydrates: 69g
- Protein: 20g
Substitutions for ingredients:
- Guanciale can be used instead of pancetta.
- Crushed red pepper flakes can be used instead of whole red pepper flakes.
Variations:
- Add chopped fresh parsley or basil to the sauce before serving.
- Use rigatoni or penne pasta instead of spaghetti.
Tips and tricks:
- Use a wooden spoon to break up the canned tomatoes in the skillet.
- Cook the spaghetti al dente for the best texture.
- Save some pasta water to add to the sauce if it's too thick.
Storage instructions:
- Store leftover sauce in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the spaghetti in a large bowl with the sauce on top.
Garnishes:
- Grated Pecorino Romano cheese
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some pasta water to thin it out.
Food safety advice:
- Make sure to cook the pancetta thoroughly before adding the other ingredients.
Food history:
- Amatriciana sauce originated in the town of Amatrice in the Lazio region of Italy.
Flavor profiles:
- Spicy, savory, and tangy
Serving suggestions:
- Serve with a glass of red wine.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Spicy, Savory, Tangy, Smoky, Piquant, Tomato, Tomato-Y