Hollow Pasta with Spicy Tomato Sauce (Bucatini all’Amatriciana)

Name: Hollow Pasta with Spicy Tomato Sauce (Bucatini all’Amatriciana)
Total time: PT0D0H0M
Ingredients: 3 tbsp. extra-virgin olive oil; 4 oz. thinly sliced guanciale or pancetta, cut into 3/4" pieces; Freshly cracked black pepper, to taste; 2 cloves garlic, minced; 1 small carrot, minced; 1 ⁄ 2 medium onion, minced; 1 ⁄ 2 tsp. crushed red chile flakes; 1 (28-oz.) can peeled tomatoes, preferably San Marzano, undrained and puréed; 1 lb. bucatini or spaghetti; 1 1 ⁄ 4 cups grated Pecorino Romano; Kosher salt, to taste

MATT TAYLOR-GROSS

This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.

Ingredients

3 tbsp. extra-virgin olive oil
4 oz. thinly sliced guanciale or pancetta, cut into 3/4" pieces
Freshly cracked black pepper, to taste
2 cloves garlic, minced
1 small carrot, minced
¹⁄₂ medium onion, minced
¹⁄₂ tsp. crushed red chile flakes
1 (28-oz.) can peeled tomatoes, preferably San Marzano, undrained and puréed
1 lb. bucatini or spaghetti
1 ¹⁄₄ cups grated Pecorino Romano
Kosher salt, to taste

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Instructions

Step 1

Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.

Step 2

Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.

Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.
Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.