You know that feeling when suddenly you just need some pasta? That sudden hunger for a hearty, tasty pasta hits you and nothing else will do….
Back to Pasta Basics
One evening recently I was suddenly in the mood for some classic Amatriciana sauce. Having Amatriciana sauce with Bucatini is the classic serving style but I didn’t have Bucatini in my pantry so I decided to eat it with Spaghetti. Improvisation is an important part of cooking!
All’Amatriciana With a Twist
I started with a recipe I found in Bon Appetite Magazine. But I wanted to brighten it up a bit. So I decided to add to the recipe and incorporate two more ingredients, sugar and balsamic vinegar.
Tasty Pasta Results
This simple addition to the ingredients had a big impact on the recipe results. And I still have some of my All’ Amatriciana sauce left so I ordered some Bucatini online. As soon as the Bucatini gets delivered I will try it with my All’ Amatriciana Sauce.
- 4 Servings
- 2 Tbsp. extra-virgin olive oil
- 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. freshly ground black pepper
- 3/4 cup minced onion
- 2 cloves garlic, minced
- 1 28-oz. can peeled tomatoes with juices, crushed by hand t
- 1 Tbsp. Sugar
- 2 Tbsp. Balsamic Vinegar
- Kosher salt
- 12 oz. dried bucatini or spaghetti
- 1/4 cup finely grated Pecorino (about 1 oz.)
- Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes.
- Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.
- Add tomatoes and sugar, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
- To the sauce in the skillet, add Balsamic vinegar before adding drained pasta.
- Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.)
- Stir in cheese and transfer pasta to warmed bowls.
Healthy Salad Side
I also added a healthy side to my meal. This is one of my all-time favorites and makes a great salad accompaniment to a pasta dish. It was arugula with zucchini noodles, shaved parmigiano reggiano cheese and pine nuts. Topped off with a white balsamic vinaigrette dressing makes it great!
Photos by Haemi Yoon-Hendricks