Recipe: Amatriciana Sauce

Ingredients:

• 200g guanciale or pancetta, diced
• 500g ripe tomatoes (canned or fresh), peeled, seeded, and chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• Grated Pecorino Romano cheese for serving
• Optional: a pinch of red pepper flakes

Instructions:

1. Prepare the Sauce Base: In a large pot or saucepan, heat the olive oil over medium heat. Add the diced guanciale and cook until it renders its fat and becomes crispy.

2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant but not browned.

3. Include Tomatoes: Add the chopped tomatoes to the pot. If using canned tomatoes, you can skip the peeling step. Break them down with a spoon as they cook.

4. Simmer: Let the mixture simmer over low heat for about 20-30 minutes, allowing the flavors to meld and reduce slightly.

5. Seasoning: Season with salt, pepper, and optionally, a pinch of red pepper flakes if you like it spicy. Taste and adjust seasoning as needed.

6. Cook Pasta: While the sauce is simmering, cook your pasta according to package instructions until al dente.

7. Combine: Drain the cooked pasta, reserving some pasta water. Toss the pasta with the Amatriciana sauce, adding a little pasta water if necessary to achieve a creamy consistency.

8. Serve: Plate the pasta and sprinkle generously with grated Pecorino Romano cheese before serving.