– 1 lb of fusilloni (bucatini, spaghetti or rigatoni will work) – ▢3 tablespoons extra-virgin olive oil – ▢6 ounces guanciale cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (see notes) – ▢1 medium onion finely chopped (I used a sweet onion, Vidalia is fine) – ▢pinch red pepper flakes or a whole chili pepper – ▢¼ cup red wine something you would drink – ▢1 28-ounce can whole peeled tomatoes, crushed by hand or jar of tomato passata – ▢¼ cup chopped fresh Italian parsley just the leaves – ▢sea salt to taste – ▢½ cup grated Pecorino Romano cheese more, to your taste
Cook time: 26 min
how to pronounce amatriciana? Let’s say it together: Ama-Tree-Chee-Ana! Not only is the name so much fun to pronounce, this pasta recipe is one of the most delicious bites you’ll ever take in your life! Seriously!
top tips – Type of pasta to use: bucatini is the traditional pasta for this sauce. Spaghetti works fine. Also any short pasta, like rigatoni, penne, or mezze maniche (half rigatoni) will work as well – Guanciale is essential: In case you can't find any, you can use pancetta. If you can't get guanciale or pancetta, you could use bacon.
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