BUCATINI ALL'AMATRICIANA

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Bucatini All'Amatriciana image

It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.

Provided by Maialino

Categories     Pork Rib     Pasta     Dinner     Kid-Friendly     Christmas     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 6-8 servings

Number Of Ingredients 7

8 ounces guanciale, cut into 1/4-inch dice
2 teaspoons red-pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juices, chopped
1 1/2 pounds bucatini or spaghetti
Kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups (4 ounces) grated Pecorino Romano

Steps:

  • Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
  • Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
  • Do ahead
  • The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.

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