From Redbook, here is a spicy spin on a go to pasta dinner with a recipe for Perciatelli all'Ameritriciana.
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
- Bring a large pot of lightly salted water to a boil for the pasta.
- 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.
- 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.
- 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.
- 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.