Pasta in Italy Episode 3: Amatriciana | Maxis Kitchen
Pasta in Italy Episode 3: Amatriciana
10 mins prepServes 4
Pasta in Italy Episode 3: Amatriciana. Thank you Arianna and Mauritzio @agriturismosolaio.it for teaching us your ways!
🌱Vegan Modification: Make a pomodoro sauce instead! Recipe is on my page four posts before this one.
1. Bring a pot of salted water to a boil for the pasta.
2. Cut the guanciale (or bacon / pancetta) into 1/4" pieces and cook in a pan over medium low heat to slowly render out the fat (the guanciale should not crisp up).
3. When fat is translucent, add the wine and turn the heat to medium high; let the wine reduce for 2-3 mins then remove all except 3-4 pieces of guanciale with a slotted spoon.
4. Pour the crushed tomatoes in the sauce with the wine and fat; simmer on low heat for 10 mins then mix in 6 Tbsp pecorino Romano slowly; taste add add salt if needed (but not too much because you'll add more pecorino at the end which is salty).
5. Cook rigatoni 5 mins less than package directions and then transfer it into the pan with the sauce.
6. Add the guanciale back in and continue cooking the pasta in the sauce over medium high heat until al dente (or desired tenderness); option to add pasta water if more moisture is needed.
7. Pour the remaining 3/4 cup pecorino Romano on top before serving and enjoy!
