Penne Amatriciana
This recipe for Penne Amatriciana is the perfect balance of flavors with crisp guanciale, sweet shallots, the gentle heat of crushed red pepper, white wine, and tangy Pecorino Romano cheese.
Ingredients
- 1 tablespoon olive oil
- 6 oz Guanciale or Pancetta
- 1 Shallot sliced thinly
- 1 pinch Red pepper flakes
- ⅓ cup white wine
- 28 oz Crushed tomatoes
- Pinch of Salt
- Pinch of Black pepper
- ⅓ cup Pecorino romano plus more for serving
- 1 lb penne pasta
- Pasta water
Instructions
- Heat olive oil over medium heat. Add guanciale and cook until browned, about 5 minutes. Add shallot and red pepper flakes and sauté for 3 minutes.
- Add white wine and deglaze the pan.
- Add tomatoes, salt, and black pepper. Stir well and simmer for 5 minutes.
- Cook penne pasta according to package directions until al dente. Reserve pasta water.
- Add pasta and pasta water to the pan. Toss well.
- Remove from heat. Add cheese and rapidly toss well. Add more pasta water if needed if clumps of cheese form.
- Serve with more cheese.
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