Hollow Pasta with Spicy Tomato Sauce (Bucatini all’Amatriciana)
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute. Get the recipe for Hollow Pasta with Spicy Tomato Sauce (Bucatini all'Amatriciana) ». Matt Taylor-Gross
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This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.

Hollow Pasta with Spicy Tomato Sauce (Bucatini all’Amatriciana) Hollow Pasta with Spicy Tomato Sauce (Bucatini all’Amatriciana)
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 4 oz. thinly sliced guanciale or pancetta, cut into 3/4″ pieces
  • Freshly cracked black pepper, to taste
  • 2 cloves garlic, minced
  • 1 small carrot, minced
  • 12 medium onion, minced
  • 12 tsp. crushed red chile flakes
  • 1 (28-oz.) can peeled tomatoes, preferably San Marzano, undrained and puréed
  • 1 lb. bucatini or spaghetti
  • 1 14 cups grated Pecorino Romano
  • Kosher salt, to taste

Instructions

  1. Heat oil in a large, high-sided skillet over medium heat. Add guanciale; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chile flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt; keep warm.
  2. Bring a 6-qt. pot of salted water to a boil. Add pasta and cook until just al dente, 6–8 minutes. Reserve 1⁄2 cup pasta water; drain pasta. Heat reserved sauce over medium heat. Add pasta and reserved water; cook, tossing, until sauce clings to pasta, 2–3 minutes. Add 1⁄2 cup Pecorino; toss. Divide between serving bowls; serve with remaining Pecorino.

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