Amatriciana

Prep Time: 5 minutes

Cook time: 15 minutes

Serves: 4

Description
Amatriciana is a simple, delicious sauce you can make while the water for your pasta is boiling! For centuries it was prepared with guanciale (dried cured pigs cheek) & grated local pecornio (sheep’s milk cheese) and was known as Gricia (from the village of Grisciano in central Italy). While tomato-less Gricia is still prepared in some parts, it is the tomato-enriched Amatriciana that has become a “classic” sauce all over Italy.

Ingredients

 * 4 oz. cured pig's cheek (guanciale di maiale) or fresh pancetta, chopped
 * 1 medium onion, sliced
 * 1 clove of garlic
 * glug of olive oil
 * 12 oz. puree tomatoes (freshest, highest quality as possible)
 * grated pecorino or Parmesan cheese
 * salt
 * chili flakes
 * bucatini or spaghetti

Directions

 * 1) In a pot heat the olive oil, add the clove of garlic & onions on low heat season with salt & chili flakes as you like. Saute slowly without color for 10 minutes. As you stir try to mash up the onions.
 * 2) Add guanciale or pancetta cook for an additional 5 - 6 minutes.
 * 3) Remove garlic clove & add tomatoes. Bring to a simmer for 10 minutes. Add a little pasta water if it gets too thick.
 * 4) Toss with fresh cooked pasta (bucatini is best) & Parmesan cheese.