Salsa all'Amatriciana

Like many classic Italian pasta sauces, this Salsa all'Amatriciana is quick, easy and totally delicious!

Ingredients:

1/2 cup chopped spicy capocollo (or guanciale, pancetta)

2 tbsps white wine vinegar

1/2 cup finely chopped onion

2 tbsps olive oil

pinch red pepper flakes

796 ml can San Marzano whole tomatoes

salt to taste

400 g pasta (I used spaghetti)

1/4 cup romano or parmesan cheese

shaved romano or parmesan to serve

This is the first time I have ever used San Marzano tomatoes and I'm sorry but I don't see what the big deal is. They are supposed to be the best, maybe my taste buds aren't refined enough 🤷. Anyways I will make this recipe again sometime with a $1.00 can of tomatoes rather than this product at $5.28 a can and see if it makes a difference. All this to say use whatever canned tomatoes you like!

In a large skillet, sauté the capocollo on low heat for 5 minutes then add the white wine vinegar and cook another 5 minutes. Remove to a plate. Traditionally this sauce is made with guanciale and substitutes can be pancetta or bacon but I chose to use a spicy capocollo instead.

In the same skillet add the olive oil, onion and red pepper flakes and cook until the onions are translucent. Purée 2 cups of the tomatoes and add to the skillet.

Cook sauce on medium low heat for 10 minutes then add the capocollo. Simmer to slightly thicken then chop the remaining tomatoes and add to the sauce along with the salt.

Cook pasta to al dente, then drain and add to the sauce tossing to coat. Stir in the 1/4 cup romano or parmesan cheese.

Serve topped with shaved cheese and maybe a nice Chianti 🍷 

Serves 4

Adapted from sugarlovespices.com