Percatelli all'amatriciana

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This zesty pancetta, onion, and tomato rich sauce is named after the town of Amatrice in northern Lazio, where it was invented. Traditionally, guanciale, the cured meat from the cheek of a pig, is used rather than Pancetta; but Pancetta is more readily available.

Ingredients:

• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1/2 lb DeLallo Pancetta, cubed
• 1 small onion, minced
• 1 clove garlic, whole
• 1 28oz can DeLallo Diced Imported Plum Tomatoes
• salt
• 1 dried chili, chopped
• 1 lb DeLallo Percatelli, or any other long cut of pasta you prefer
• 1/2 cup fresh DeLallo Grated Pecorino Romano

Directions:

Heat the olive oil in a heavy saucepan and add the pancetta. Cook over medium-low until the pancetta takes on a little color without browning, about 10 minutes. Stir in the onion and garlic clove and cook until wilted and golden. Add tomatoes, salt and chili pepper. Cook until the sauce reduces, about 20 minutes.

Meanwhile, bring 5 quarts of water to a boil. Add the pasta and salt; cook until al dente. Drain.

Toss the pasta with the amatriciana sauce, transfer to a serving bowl and sprinkle with Pecorino Romano.

Serve hot.

Serves 4 Send to friend Printer-friendly version