Bucatini Amatriciana

As an Amazon associate, I earn from qualifying purchases

Amatriciana

∙225g (½lb) guanciale, diced (or pancetta/bacon)

∙60g (4T) olive oil

∙200g (1½c) diced red onion

∙20g (4t) minced garlic

∙20g (1½T) Calabrian chiles

∙25g (1½T) tomato paste

∙100g (⅓c + 1T) dry white wine

∙400g (1 can) crushed tomatoes

∙1g (½t) oregano

∙4g (1t) sugar

∙Salt

∙450g (1lb) bucatini

∙40g (½c) grated pecorino

1 Freeze pork 15 mins, dice 2 In pot over med heat, render pork w/ splash water 10 mins, stir every

2. Set aside.

3 Add oil, onion, garlic, pinch salt, splash water. Sweat 5–10 mins over med low, no color.

4 Add chiles, cook 1–2 mins.

5 Add tomato paste, stir, cook 2 mins

6 Add wine, reduce to au sec.

7 Stir in tomatoes, paste, oregano, sugar, salt. Simmer 7–10 mins.

8 Cook pasta, reserve 1c water.

9 Add pasta to sauce, splash pasta water, pecorino. Stir to melt cheese.

10 Taste, season, serve topped w/ more cheese.