Pasta All'Amatriciana

1. 1

   Puree tomatoes with juices in a blender and set aside Cook onion guanciale, pancetta, oil, red pepper flakes, and 1/2 cup water in a arge heavy pot over medium high heat, stirring occasionally , until water is evaporated and fat begins to render, 8-10 minutes.

2. 2

   Add tomato paste and cook, stirring often, until beginning to brown, about 2 minutes. Add wine and cook, stirring often, until reduced by half. 5-8 minutes.

3. 3

   Add reserved tomato puree and bring to a boil. Cover pan partially with a lid, reduce heat and simmer until meat is tender and flavors are melded, 40-45 minutes. Add sugar, salt and pepper to taste.

4. 4

   When sauce is almost done, cook pasta in a large pot of water, stirring occassionally, until al dente. Drain pasta.

5. 5

   Add pasta to sauce and toss, toss, toss to coat. Add some cheese and toss some more. Add additional cheese on top when serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.