An Italian sauce hailing from the city of Rome, amatriciana is a traditional pasta sauce based on the use of pork, Pecorino cheese, and tomatoes. This recipe uses a little pancetta and adds aromatics like garlic, red pepper flakes, and basil to make it an incredibly flavorful but easy dish to make.
- 1 Pound rigatoni, preferably Barilla
- One 26-ounce jar of marinara sauce, preferably Barilla
- 1 large yellow onion, julienned
- 5 Ounces pancetta, julienned
- 4 Tablespoons extra-virgin olive oil
- 1 clove garlic
- 1/4 Teaspoon crushed red pepper
- 1 Cup water
- 5 basil leaves, chiffonade
- 1/2 Cup Pecorino Romano cheese, shredded
Cook the pasta according to package instructions in a pot of boiling, salted water.
In a large skillet, sauté the onion and pancetta in the olive oil for about 5 minutes. Add the garlic and red pepper flakes and cook for 3 more minutes. Add the sauce and 1 cup of water, season with salt, and simmer until the sauce is at the right consistency. Drain the pasta and toss with the sauce and basil. Toss with the cheese right before serving.