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Pasta all'Amatriciana

Speedy, Tasty Pasta
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: Light, pasta, Pork, tomato
Servings: 5

Equipment

  • Spider strainer or Tongs

Ingredients

  • 1 Tbsp olive oil
  • 8 oz cubed pancetta
  • pinch crushed red pepper flakes
  • ΒΌ c dry white wine
  • 28 oz can whole, peeled tomatoes hand crushed
  • Kosher salt
  • ground black pepper
  • 1 lb dried pasta
  • 1 oz Pecorino Romano grated

Instructions

  • In a large skillet, heat oil until shimmering. Add pancetta and red pepper flakes, and cook, stirring frequently until pancetta is lightly browned, about 5 minutes.
  • Add wine and cook, scraping up any browned bits, until almost completely evaporated, about 3 minutes.
  • Add tomatoes and bring to a simmer, seasoning with salt and pepper.
  • Meanwhile, prepare pasta according to package directions, cooking until just before al dente (about a minute less). Transfer the pasta to the sauce using tongs or a spider strainer. Reserve about 1/4 c of the pasta water.
  • Cook pasta and sauce over high heat, tossing rapidly, until the pasta is al dente, coated in the sauce, and the sauce has thickened. (Add the reserved pasta water if sauce gets too thick.) Remove from heat, and add cheese, stirring rapidly to incorporate. Season with salt and pepper. Serve immediately.