Crazy Amatriciana
Crazy Amatriciana
Ingredients
For the Pasta
- 1 pound bucatini
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 6 ounces guanciale, cut into 1/4-inch thick strips or cubes
- 1 tablespoon extra virgin olive oil
- 1/2 red onion, small, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine
- 28 ounces canned whole peeled tomatoes, crushed by hand or with a potato masher
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup pecorino romano cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil for the bucatini.
⏱️ 10 min
- 2
In a large, deep skillet or Dutch oven, add the guanciale and extra virgin olive oil. Cook over medium heat, stirring occasionally, until the guanciale is crispy and has rendered its fat, about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 10 min
- 3
Add the diced red onion to the skillet with the guanciale fat and cook over medium heat until softened, about 5 minutes.
⏱️ 5 min
- 4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min
- 6
Add the crushed whole peeled tomatoes, 1 teaspoon of kosher salt, and black pepper to the skillet. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 7
While the sauce simmers, add the bucatini to the boiling salted water and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 8
Add the cooked bucatini directly to the sauce in the skillet. Add the reserved crispy guanciale, chopped fresh basil, and 1/2 cup of grated Pecorino Romano cheese. Toss well to combine, adding a splash or two of the reserved pasta water as needed to create a creamy sauce that coats the pasta.
⏱️ 3 min
- 9
Serve immediately, garnished with additional fresh basil and grated Pecorino Romano cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crazy Amatriciana
For the Pasta
- 1 pound bucatini
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 6 ounces guanciale, cut into 1/4-inch thick strips or cubes
- 1 tablespoon extra virgin olive oil
- 1/2 red onion, small, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup dry white wine
- 28 ounces canned whole peeled tomatoes, crushed by hand or with a potato masher
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup pecorino romano cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil for the bucatini.
⏱️ 10 min - 2
In a large, deep skillet or Dutch oven, add the guanciale and extra virgin olive oil. Cook over medium heat, stirring occasionally, until the guanciale is crispy and has rendered its fat, about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
⏱️ 10 min - 3
Add the diced red onion to the skillet with the guanciale fat and cook over medium heat until softened, about 5 minutes.
⏱️ 5 min - 4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min - 6
Add the crushed whole peeled tomatoes, 1 teaspoon of kosher salt, and black pepper to the skillet. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 7
While the sauce simmers, add the bucatini to the boiling salted water and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the pasta.
⏱️ 10 min - 8
Add the cooked bucatini directly to the sauce in the skillet. Add the reserved crispy guanciale, chopped fresh basil, and 1/2 cup of grated Pecorino Romano cheese. Toss well to combine, adding a splash or two of the reserved pasta water as needed to create a creamy sauce that coats the pasta.
⏱️ 3 min - 9
Serve immediately, garnished with additional fresh basil and grated Pecorino Romano cheese.
⏱️ 1 min