Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>10<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>30<\/p>minutes<\/span><\/div><\/span>Calories<\/span>480<\/p>kcal<\/span><\/div><\/div><\/div>Penne Alla Amatriciana takes its name from a small town in the foothills of the Apennines, where shepherds first combined cured pork jowl and summer tomatoes to sustain themselves between flocks. In this rendition, al dente penne becomes the vessel for a sauce both austere and resonant: diced guanciale rendered until edges crisp in a pool of olive oil; a single red chili releasing a subtle warmth; and San Marzano tomatoes crushed by hand, their flesh bright and slightly sweet against the salty fat. Once the pasta has finished its brief swim in heavily salted water, it is lifted directly into the pan, where a ladle of starchy cooking liquid binds sauce to tube. The strands of steam rising from the pan carry the promise of pecorino\u2019s sharp tang, folded in just before serving. Each portion is finished with a scattering of cheese and a few turns of black pepper, the heat coaxing a fine, crumbly snow over the glistening tubes. A glass of robust red wine, perhaps a local Montepulciano, completes an encounter with centuries of Italian farmhouse tradition.<\/p>
Ingredients<\/h3>- <\/span>
400 g (14 oz)<\/strong> penne pasta<\/span><\/p><\/li>- <\/span>
150 g (5 oz)<\/strong> guanciale (or pancetta), diced<\/span><\/p><\/li>- <\/span>
400 g (14 oz)<\/strong> canned San Marzano tomatoes, crushed<\/span><\/p><\/li>- <\/span>
50 g (2 oz)<\/strong> Pecorino Romano cheese, grated<\/span><\/p><\/li>- <\/span>
2 tbsp<\/strong> olive oil<\/span><\/p><\/li>- <\/span>
1<\/strong> small red chili (optional), finely chopped<\/span><\/p><\/li>- <\/span>
Salt<\/strong> for pasta water<\/span><\/p><\/li>- <\/span>
Freshly ground black pepper<\/strong> to taste<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Cook the Pasta –<\/strong> Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve \u00bd cup of pasta water before draining.<\/li>
- Prepare the Guanciale –<\/strong> In a large skillet, heat olive oil over medium heat. Add the diced guanciale and cook until crispy and golden, about 5-7 minutes. Remove guanciale with a slotted spoon, leaving the rendered fat in the skillet.<\/li>
- Make the Sauce –<\/strong> In the same skillet, add the optional chili (if using) and cook for 30 seconds until fragrant. Pour in the crushed tomatoes, stirring to combine. Simmer the sauce for 10-15 minutes, allowing it to thicken slightly. Season with black pepper to taste.<\/li>
- Combine Pasta and Sauce –<\/strong> Return the cooked guanciale to the skillet. Add the drained penne to the sauce and toss to coat. If needed, add reserved pasta water a little at a time to loosen the sauce and ensure it clings to the pasta.<\/li>
- Serve and Garnish –<\/strong> Divide the pasta among plates and sprinkle generously with Pecorino Romano cheese. Serve immediately.<\/li><\/ul><\/div>
\n\t\t\t\t\t
Notes<\/h3>\n\t\t\t\t\t- Guanciale Substitution –<\/strong> While guanciale is traditional, pancetta or even unsmoked bacon can be used in a pinch. However, the unique flavor of guanciale elevates the dish.<\/li>
- Tomatoes –<\/strong> San Marzano tomatoes are recommended for their sweet and tangy flavor. Use whole canned tomatoes and crush them by hand for the best texture.<\/li>
- Pasta –<\/strong> While penne is a popular choice, bucatini or spaghetti are also traditional variations.<\/li>
- Cheese –<\/strong> Pecorino Romano is key for its sharp, salty flavor. Avoid using Parmesan as it lacks the same depth.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Penne](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/08\/Penne-Alla-Amatriciana-Italian-National-Food-By-Travel-S-Helper-800x530.jpg\")
\n\t\t\t\t\t