Amatriciana sauce
The amatriciana sauce is typical from Rome area. The most served ones are bucatini alla amatriciana, kind of huge empty spaghetti. The amatriciana recipe needs a few ingredients and can be prepared while the pasta cooks.
If you visit Rome, you HAVE to eat pasta allamatriciana, at least for 1 time! It's an authentic Italian recipe you cannot miss while in Rome.
It’s prepared with tomato, onion and bacon... I believe it pleases quite everyone!
This recipe was originally done using guanciale, a part of pork. Nowadays it's common to use pancetta (bacon), even if Romans prefer the no smoked one.
Ingredients (4 people): (see below for grocery shopping)
• 0.88lb durum wheat pasta (the original recipe asks for bucatini, but as it's not so easy to find everywhere, use the pasta you prefer. Who prefer the long pasta, huge spaghetti will fit well. If you like short one, tortiglioni or rigattoni will give you eccellent results);
• 1 medium to big onion;
• 1 cup of of bacon, smoked or not ( if you can have guanciale, you'll have the authentic recipe);
• grated pecorino cheese ;
• peperoncino (red pepper);
• 2 cans (1.8lb) of pealed tomatoes;
• salt.
How to do it:
Mince the bacon and put it into a pan together with the extra virgin olive oil to melt together.Mince the onion and as the mix inside the pan begins to colour, add the onion and mix it all. Let it colour and then add a small piece of peperoncino and the pealed tomatoes.
Let yout tomato sauce recipe cook for about 1/2 an hour, mixing once in a while, with medium gas.
Cook the pasta in salted water and mix it with the seasoning, adding grated pecorino. Buon appetito!
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