Tuesday, November 30, 2010

Perciatelli all'Amatriciana

From Redbook, here is a spicy spin on a go to pasta dinner with a recipe for Perciatelli all'Ameritriciana.

Perciatelli all'Amatriciana

From Redbook

A satisfying (and spicy!) pasta dinner is minutes away: use crushed red pepper flakes, white wine, and diced pancetta with crushed canned tomatoes for an easy homemade sauce.

  • 2 tablespoon(s) extra-virgin olive oil
  • 1 medium onion, finely chopped (3/4 cup)
  • 4 ounce(s) diced pancetta or thick-cut bacon
  • 1/4 teaspoon(s) crushed red pepper flakes, or more to taste
  • 1/2 cup(s) dry white wine
  • 1 can(s) (28-ounce) Italian peeled tomatoes, drained, broken into small chunks
  • 1/4 teaspoon(s) kosher salt
  • 1 pound(s) dried perciatelli, bucatini, or thick spaghetti
  • 1/3 cup(s) freshly grated Pecorino Romano or Parmesan cheese, plus extra for serving


  1. Bring a large pot of lightly salted water to a boil for the pasta.
  2. Meanwhile, heat oil in a large, deep skillet over medium heat; add onion, pancetta, and red pepper flakes. Sauté 10 minutes or until onion and pancetta are golden.
  3. Pour in wine and bring to a boil; stir in tomatoes and salt. Bring sauce to a boil, lower heat, and simmer, stirring occasionally, 20 minutes.
  4. When sauce has simmered for 10 minutes, add pasta to the boiling water and cook, stirring frequently, until tender yet firm to the bite (al dente), about 10 minutes. Reserve 1/2 cup of the pasta cooking water.
  5. Drain pasta; add to sauce in skillet and toss over medium heat 1 minute until pasta is well coated. Remove from heat; stir in cheese and reserved cooking water and toss well. Serve immediately with extra cheese.