Let's take a trip to Rome. In fact, this recipe and the song “An Evening in Roma” are two things that are synonymous in my head. Amatriciana is a typical Roman pasta that I make a point of eating every time I am there. Like other typical Roman pastas like cacio e pepe, gricia and carbonara it's easy to make with simple ingredients that pack a lot of flavor.
Even though this is a dish you can find in Rome, it originated in Amatrice. A town in the Lazio region, north of Rome. Apparently it was created by shepards who brought it into the Rome area while herding their sheep. But it is now a very popular dish found in Roman restaurants.
It is usually served with either bucatini or rigatoni, but I have to say I love it the best with the bucatini.
Bucatini Amatriciana (Serves 4)
Ingredients
100g Guanciale, rind removed, sliced into thin small squares
⅛ tsp. Red Pepper Flakes
1 ½ (28oz) Cans??? 700 grams of Whole Canned Tomatoes- Crushed by Hand
1 tsp. Salt
1/2 tsp. Pepper
10 Basil Leaves
½ Cup Pecorino Romano (Grated)
Method
Heat up a sauce pan and add in the guanciale and cook until it is crisp about 10 minutes.
Add in the tomatoes.
Season with salt and pepper and cover with a piece of parchment, tucking the paper into the pot. let the sauce simmer for 25 minutes on a low flame.
Boil your bucatini.
Add in the fresh basil to the sauce. Remove the parchment and simmer for 5 more minutes
Drain the bucatini and combine with the sauce. Serve topped with grated Pecorino.