Pasta Americana Recipe Rome
RIGATONI AMATRICIANA PASTA AMATRICIANA Salt 1 tbsp olive oil 4 ounces guanciale, sliced into ½-inch strips 1 28-ounce can of crushed tomatoes Pinch of dried chili flakes Black pepper 1 pound pasta (preferably bucatini) ½ cup pecorino Romano cheese, finely grated, plus more for serving Instructions: Bring a large pot of water to a boil, and salt the water generously. Heat the olive oil in a large skillet over medium heat. Add guanciale and cook until crisp and golden, about 5 minutes. Pour the tomatoes into the skillet. Season with a pinch of salt, a pinch of dried chili flakes, and several grinds of black pepper. Cook until the tomatoes taste sweet and have reduced to a thick, jammy texture, about 15-20 minutes. Midway through the tomatoes’ cooking process, add pasta to boiling water and cook until almost al dente, but not quite. While the pasta cooks, add 1 cup of pasta water to the tomato mixture and stir to combine. Drain pasta and add it to the s...
