Spicy Spaghetti all'Amatriciana

Amatriciana (pronounced: mah-tree-shawna) is a very traditional Roman dish. Word is that you can find it any any osteria in the region. Despite that, I've never had it in either trip to Rome. I don't know why. I think I'm probably just too obsessed with the plain spaghetti, lasagna, and pizza to branch out too much. Call me a creature of habit.

Now, as you should all know, I love simple recipes that don't take a whole lot of time to prepare. So, when I came across this recipe on foodnetwork one day, I knew I had to try it. I took a few liberties with the recipe, and we both really liked it. I can't wait to try making it again with a few simple changes.

Spaghetti all'Amatriciana

Recipe by Michael Chiarello

Serves 4

Prep Time - 5-10 minutes

Cook Time - 20 minutes

INGREDIENTS

1/4 lb pancetta, cut into thin strips*

2 TBSP olive oil

1 medium onion, diced

2-3 cloves garlic, minced

1/2 tsp red pepper flakes (be generous)

2 tsp flat leaf parsley, chopped

1 1/2 TBSP red wine vinegar

1 cup tomato puree

1/4 cup chicken stock

3/4 lb spaghetti

freshly grated Parmesan cheese

DIRECTIONS

Cook pasta to al dente. Drain & set aside.

Heat a large saucepan over medium heat. Add oil, and cook the pancetta until the fat begins to render out. Do not let it get crispy. Add onions & garlic and cook until the onions become translucent, about 3-5 minutes. Add red pepper flakes and parsley and stir.

Add the vinegar and let cook until it evaporates, about 2 minutes.

Add tomato puree and stock. Reduce heat to a simmer.

Add pasta to the saucepan and toss to coat. Let simmer for 3-5 minutes, or until the pasta absorbs a bit of the sauce. Serve with lots of freshly grated Parmesan cheese.

*Given the relatively high cost of pancetta around here, I'm going to try to make this recipe without it next time. I think it added something to the sauce, but I'm not sure it adds enough to outweigh the expense.