Percatelli all'Amatriciana

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Named after the town of Amatrice, in Lazio, this zesty tomato sauce is flavored with savory pancetta, onion and garlic. A traditional dish perfect for any occasion.

Ingredients:

• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1/2 pound DeLallo Pancetta, cubed
• 1 small onion, minced
• 1 clove garlic
• 1 (28-ounce) can DeLallo Diced Imported Plum Tomatoes
• Salt
• 1 dried chili, chopped
• 1 (1-pound) package DeLallo Percatelli
• 1/2 cup 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 salted water to a boil. Cook for al dente texture. Drain, reserving 1/2 cup of pasta water to loosen sauce.

Toss the pasta with the Amatriciana sauce in the saucepan. Cook together for about 2 minutes on medium-high heat to marry flavors, adding pasta water if desired.

Transfer to a serving bowl and sprinkle with Pecorino Romano.

Serves 4 Send to friend Printer-friendly version