Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Bucatini all Amatriciana is an Italian dish of pasta tossed in a spicy tomato sauce with guanciale and red pepper flakes. It’s a spicy pasta lover’s dream recipe. The dish is very similar to Italian Pasta Arrabbiata, which is usually vegetarian, though with guanciale. The origins of amatriciana are controversial, with some sources attributing the dish to Amatrice, Italy, and others claiming it a Roman dish. Others argue over amatriciana ingredients, such as whether or not to include onions, amounts of olive oil, the addition of cheese, and the importance of guanciale as a component. My version includes guanciale along with onions and garlic, and I add in cheese at the end for serving. I also use some spicy Calabrian chilies in my dish, as I love the additional spice and heat, though you can skip them if you’d like.
Olive Oil Guanciale - Guanciale is cured pork cheek. Pancetta is the best substitute. You can also sub in hot soppressata or bacon. Vegetables - Onion, Garlic and optional Calabrian chili peppers. I love the peppers for additional flavor and heat. You can use other hot peppers to your personal taste. Tomatoes - I love canned, whole peeled tomatoes that I can crush with my hands. Seasonings - Crushed red pepper flakes, salt and black pepper.
For serving:
Bucatini Noodles - You can use other noodles for pasta amatriciana. Garnish - Extra crushed red pepper, fresh chopped parsley, grated Parmesan or pecorino romano cheese
Garlic. Add the garlic and cook, stirring, 30 seconds to 1 minute, or until the fragrance blooms. Crush the tomatoes. Crush the tomatoes and add the tomatoes them to the pan. Seasonings. Stir in the red pepper flakes, and season with salt and pepper to taste. Simmer the Amatriciana sauce. Reduce the heat and simmer the spicy tomato sauce for 15 minutes to develop the flavor, stirring occasionally. You can simmer longer if you’d like. Taste and adjust for salt, pepper and spicy chili flakes. Get the pasta cooking. While the tomato sauce is simmering, prepare your noodles. Bring a large pot of lightly salted water to a boil at medium high heat. Boil until the pasta is al dente, 8-10 minutes. Follow the directions of the packaging. Serving. Serve with prepared bucatini noodles. Add the pasta to sauce. Garnish with extra crushed red pepper, fresh chopped parsley, and grated pecorino cheese or parmesan cheese.
