Often served in Rome’s trattorias, this dish takes its name from the town Amatrice. The classic preparation calls for making a sauce of tomatoes, onion and pancetta, and then pairing it with bucatini, a thick spaghetti-like noodle.
Recipe courtesy of Williams-Sonoma
- 2 tablespoons olive oil
- 1/3 pound pancetta, diced
- 1 yellow onion, thinly sliced
- 1 1/2 pound ripe plum tomatoes, peeled, seeded and diced, or 2 cups chopped canned plum tomatoes
- 1/4 teaspoon red pepper flakes
- Salt, to taste
- 1 pound dried bucatini, perciatelli or spaghetti
- 1/2 cup grated pecorino cheese
- 1 In a large sauté pan over medium heat, warm the olive oil and pancetta, stirring occasionally, until the pancetta renders some of its fat, about 3 minutes.
- 2 Add the onion and sauté until softened, about 8 minutes. Add the tomatoes and red pepper flakes. Bring to a simmer, adjust the heat to maintain a simmer, and cook, uncovered, stirring occasionally, for 20 minutes, adding a little water if the sauce becomes too thick. Season with salt. Remove from the heat.
- 3 Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. While the pasta is cooking, reheat the sauce gently over low heat.
- 4 Drain the pasta and return to the warm pot. Add the sauce and 1/4 cup of the pecorino cheese. Toss well.
- 5 Divide among warmed dishes. Top with the remaining 1/4 cup cheese, dividing it evenly. Serve immediately.