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Penne Alla Amatriciana

Penne-Alla-Amatriciana-Italian-National-Food-By-Travel-S-Helper

Penne Alla Amatriciana, with its classic pasta cooking, captures a major part of Italian gastronomic legacy. Coming from Amatrice in the Lazio area, this dish has become a staple of Italian cuisine thanks to its strong tastes and simple but satisfying ingredients. The dish’s beginnings are in the late 18th century, when shepherds made a simple pasta sauce with tomatoes, pecorino cheese, and guanciale—cured pork cheek. Penne pasta, guanciale, tomatoes, pecorino Romano cheese, red chili flakes, olive oil—the basic ingredients.

Sautéing the guanciale until it gets a crispy texture, adding chili flakes to improve the heat of the oil, simmering the tomatoes, and lastly mixing them with the sauce constitute preparation. Then the cooked penne are mixed with the sauce and finished with grated Pecorino Romano.

Beyond its reputation as only a pasta dish, Penne Alla Amatriciana is a major component of Italian culinary history. A major earthquake struck Amatrice in 2016, thus restaurants and chefs all around started making this meal as a show of solidarity. Among the several options you should take into account are replacing bucatini or spaghetti in place of penne, adding onions or garlic to improve taste, substituting pancetta or bacon for guanciale, or including white wine into the sauce.

Penne Alla Amatriciana
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Penne Alla Amatriciana

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

480

kcal

Penne Alla Amatriciana is a cherished Italian dish from the Lazio region, originating in Amatrice. It comprises a combination of tangy tomato, smoky guanciale, and pecorino cheese, establishing it as a fundamental element of Italian cuisine. The recipe necessitates 400g of penne pasta, 150g of diced guanciale, 400g of canned San Marzano tomatoes, 50g of grated Pecorino Romano cheese, 2 tablespoons of olive oil, 1 small red chili, salt for the pasta water, and freshly ground black pepper. To prepare, boil penne pasta, sauté guanciale in olive oil, and prepare the sauce. Incorporate the drained pasta into the sauce and mix to ensure even coverage. Incorporate reserved pasta water as necessary to dilute the sauce. Plate the pasta and garnish with Pecorino Romano cheese. This dish embodies Italian heritage and can be complemented with red wine for an authentic experience.

Ingredients

  • 400 g (14 oz) penne pasta

  • 150 g (5 oz) guanciale (or pancetta), diced

  • 400 g (14 oz) canned San Marzano tomatoes, crushed

  • 50 g (2 oz) Pecorino Romano cheese, grated

  • 2 tbsp olive oil

  • 1 small red chili (optional), finely chopped

  • Salt for pasta water

  • Freshly ground black pepper to taste

Directions

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
  • Prepare the Guanciale: 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.
  • Make the Sauce: 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.
  • Combine Pasta and Sauce: 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.
  • Serve and Garnish: Divide the pasta among plates and sprinkle generously with Pecorino Romano cheese. Serve immediately.

Notes

  • Guanciale Substitution: While guanciale is traditional, pancetta or even unsmoked bacon can be used in a pinch. However, the unique flavor of guanciale elevates the dish.
  • Tomatoes: San Marzano tomatoes are recommended for their sweet and tangy flavor. Use whole canned tomatoes and crush them by hand for the best texture.
  • Pasta: While penne is a popular choice, bucatini or spaghetti are also traditional variations.
  • Cheese: Pecorino Romano is key for its sharp, salty flavor. Avoid using Parmesan as it lacks the same depth.
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