Pasta All'Amatriciana

Pasta All’Amatriciana. Try to pronounce that correctly. I butcher it almost every time- it’s a mouthful. It’s also a flavorful simple pasta that I tried in Italy and fell head over heels in lover love with. Pasta and I have had a love affair for quite some time now, but this one holds a special place on my weekly menu. Okay, maybe not weekly but most definitely bi-weekly. Usually on a lazy Sunday night when I want something comforting, delicious and easy. I make this pasta in my instant pot but you can easily make it in any regular pot. It’s like a one pot wonder pasta if you will. My dad actually sent me a version of this recipe and now we battle it out over text message photos whenever we make it. The entire family is hooked and I’ve made it for most of my girlfriends who request it regularly now. I have made this pasta so many times, I could make it in my sleep. I often dream about it. It has a nice slight smokey flavor from the pancetta and the simple sauce the pasta cooks in is to die for. If you have them at your grocery- be sure to get the San Marzano certified tomatoes, it makes a big difference. Plus, Italy has the best tomatoes so why not use the best, am I right? If you can’t find the crushed, just buy the peeled tomatoes and blend them until smooth. My favorite pasta is bucatini, if you haven’t tried it, its a thick spaghetti with a hollowed out middle that sucks the sauce inside the noodle and the texture is orgasmic. You will not be sorry. Unless you cook it for a date and wear a white t-shirt, then I do not want to be held accountable for the mess. This serves 4 people generous portions, or you can have leftovers and honestly sometimes I think it is better leftover. I even like it cold like cold pizza. I like to pair this pasta with a nice bold and beautiful Cabernet- but do you boo, enjoy!

Ingredients:

1 package of bucatini pasta

2 4 oz packages of pancetta

1 yellow onion

1 big can of San Marzano certified crushed tomatoes

1 cup grated parmesan cheese

1 cup chicken broth

1/2 teaspoon of crushed red pepper flakes (more or less depending on your heat desire)

1 tablespoon olive oil

Directions:

In your instant pot, add the olive oil and sautee the pancetta until it is nice and crispy then take it out of the pot and place it in a small bowl. It will continue to crisp up while it rests. Add your chopped onion to the remaining oil and pancetta juice mixture. Cook until the onion is transparent. Add the tomato sauce, pasta (broken in half so it fits in the pot), 1 cup chicken broth and red pepper flakes. Close your instant pot lid and secure it, then pressure cook for 10 minutes. If you are using a regular pot that is fine too- the cooking time may differ but cook until the pasta is al dente. Once the pasta is done, add in almost all the parmesan cheese but save some for sprinkling on top. Add in the pancetta, but also reserve a little to sprinkle on top. Mix it all up so the cheese melts into the pasta and the pancetta is distributed. Plate your pasta, sprinkle the reserved cheese and pancetta on top and voila! There you have the best pasta dish in all of Italy in the comfort of your own home. Saluti!