Amatriciana (

1. 1

   Put the

2. 2

   and oil in a saucepan. Turn the heat to medium and heat gently so the

3. 3

   renders some fat and starts to brown. Taste a piece to assess how salty it is. Then, when it just begins to become crisp, add the chopped onion (if using) and saute gently until transparent. Add the tomatoes and chile, then taste for salt (how much you need will depend on the

4. 4

   ).

5. 5

   Finish cooking the sauce, covered, over low heat. You'll know it's done when the liquid has thickened somewhat and the fat shows on the surface, about 20 minutes.

6. 6

   Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until

7. 7

   .

8. 8

   Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.

9. 9

   Drain the pasta and put it in the warmed serving bowl. Toss it first with the grated cheese, then with the sauce. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.