Amatriciana

 

While I am often a firm detractor of favoritism, I won’t deny that this sauce recipe definitely sits above all others on the pecking order. The night I made Amatriciana for the first time at CSCA was indeed a special occasion, as it was the same night I made my very first Tagliatelle pasta to accompany it (Italian chefs, you may now crucify me). The recipe shown below initially called for guanciale (pork jowl) to be used as its primary form of protein, but I’ve found pancetta to be far more preferable for my taste, as it is considerably leaner. The crisp texture of pancetta is like an oasis amidst the unrelenting hotness of the sauce, although that last part varies depending on how much red pepper flake you end up incorporating.  Recipes like Amatriciana have often made me ponder the methods which I use to prepare garlic. Is introducing a garlic clove to the flat end of my knife, thus reducing it to an almost fine paste, preferable to slicing it thinly as to ensure even sweating? These are questions that I ponder even to this day.

Ingredients:

Kosher salt

Black pepper

2 tablespoons olive oil

1 tablespoon butter

½ pound pancetta (or guanciale) cut ¼ inch thick and 1 inch long

1 red onion, diced

4 cloves minced garlic

Teaspoon red pepper flake, or to taste

1 can crushed (or whole) San Marzano tomatoes 

2 tablespoons flat leaf parsley

In a large skillet over medium heat, add the oil and butter, add the pancetta once the butter is melted. Cook pancetta over medium low heat until fat has rendered, turning on occasion. Remove the pancetta from the skillet and remove any excess fat if needed. Otherwise, add the onions to the skillet and cook for roughly 8 to 10 minutes or until the onions turn translucent. Incorporate the minced garlic and red pepper flake and cook until fragrance is attained (2 minutes). Add the crushed tomatoes (you can run the tomatoes through with a knife while they’re still in the can for an easier time once they’re in the skillet) as well as the pancetta. Season with salt and pepper before simmering for roughly ten minutes or until bottom of the skillet can be seen with a spoon. Add chopped parsley and serve with pasta of your choosing.