Spaghetti all’AmatricianaPosted on Jan 9, 2012 | 52 comments
This quick, filling pasta dish is perfect as a weeknight main and is sure to please the whole family. Feel free to adjust the level of spice to suit your tastes.
Author: Katherine Martinelli
Recipe Type: Entree
Yield: 4 to 6 servings
- 1 pound spaghetti
- 4 ounces pancetta, guanciale, or bacon, chopped
- 3 cloves garlic, minced
- ½ large onion, chopped
- 1 teaspoon red pepper flakes (or to taste)
- 1 28-ounce can diced tomatoes in juice
- Salt and freshly ground pepper
- ½ cup chopped parsley
- Freshly grated Parmesan
- Cook the spaghetti in a large pot of boiling water until al dente.
- Drain, reserving ½ cup of the pasta water, and set aside.
- Meanwhile, add the pancetta to a large pan over medium heat and cook until just browned, about 5 minutes.
- Add the garlic and onion and cook until the onion has softened.
- Add the red pepper flakes, tomatoes, and ¼ cup of the reserved pasta water and stir to combine.
- Allow to simmer, uncovered, for 8 to 10 minutes, or until slightly thickened and flavorful. Season with salt and pepper.
- Add the spaghetti and parsley and toss to coat.
- Top with freshly grated Parmesan and serve immediately.