Penne Amatriciana Recipe

Preparation

1. 1

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.

2. 2

   Prepare the Guanciale

   While the pasta cooks, slice the guanciale into small strips or cubes. In a large skillet over medium heat, add the guanciale and cook until it becomes crispy and golden brown, about 4-5 minutes.

3. 3

   Cook the Onions

   Once the guanciale is crispy, add the chopped yellow onion to the skillet. Sauté until the onions become translucent and soft, about 3-4 minutes.

4. 4

   Add Tomatoes and Seasoning

   Add the canned whole tomatoes to the skillet, breaking them up with a spoon as they cook. Stir in the crushed red pepper flakes and let the sauce simmer for about 10 minutes. If the sauce becomes too thick, add some reserved pasta water to reach your desired consistency.

5. 5

   Combine Pasta and Sauce

   Add the drained penne pasta to the skillet with the sauce. Toss to combine, ensuring the pasta is well coated with the sauce. Cook together for an additional 2-3 minutes over low heat.

6. 6

   Serve with Cheese

   Remove the skillet from heat. Grate the pecorino Romano cheese over the pasta and toss to combine. Serve immediately, garnished with additional cheese and crushed red pepper flakes if desired.