Pasta All'Amatriciana

Ingredients for Pasta All'Amatriciana

• 2 800g cans whole peeled tomatoes

• 1 medium onion, finely chopped

• 110g guanciale (salt-cured pork jowl), finely chopped

• 110g pancetta (Italian bacon), finely chopped

• 60ml olive oil

• 1 teaspoon crushed red pepper flakes

• 60ml tomato paste

• 240ml dry white wine

• 1 teaspoon sugar (optional)

• Kosher salt, freshly ground pepper

• 450g penne or other tube-shaped pasta

• Finely grated Pecorino or Parmesan

• ingredient info: Guanciale is available at specialty foods stores and online sources.

Purée tomatoes with juices in a blender; set aside. Cook onion, guanciale, pancetta, oil, red pepper flakes, and 120ml water in a large heavy pot over medium-high heat, stirring occasionally, until water is evaporated and fat begins to render, 8-10 minutes.

Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half, 5-8 minutes.

Add reserved tomato purée and bring to a boil. Cover pan partially with a lid, reduce heat, and simmer until meat is tender and flavours are melded, 40-45 minutes. Add sugar, if using; season with salt and pepper.

When sauce is almost done, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain pasta.

Add pasta to sauce and toss to coat. Serve topped with Pecorino.

DO AHEAD: Sauce can be made 4 days ahead. Let cool, then chill until cold. Cover and keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.