Amatriciana is a simple, delicious sauce you can make while the water for your pasta is boiling! Move over, regular old ragu, because this savory porky tomato sauce is my favorite go-to winter sugo (pasta sauce)! For centuries, it has been prepared with guanciale di maiale (cured pigs cheek) and grated local pecorino (sheep’s milk cheese). The sauce is originally from Amatrice, Italy (at the intersection between Le Marche, Abruzzo, and Lazio). Of course, the recipe varies slightly depending on what region you are in, a big debate is with onions or without. While tomato-less version Gricia is still prepared in some parts (especially Lazio), it is the tomato-enriched Amatriciana that has become a “classic” sauce all over Italy.

For any of you that know Dr. Gaggi & his wife Rossana, she always reiterates the importance of the pasta you choose with your sauce. "For amatriciana, you should use only bucatini or spaghetti no. 5!" She would be horrified to see the photo above since we tossed the sauce with fresh homemade tagliatelle - call the pasta police! (I still ate every last bite.)

I am a huge fan of guanciale di maiale (so much so I sing a song about it every time Jason uses it in a recipe), it is basically the best bacon ever!

Amatriciana with Bucatini

4 oz./120 g cured pig's cheek (guanciale di maiale) or fresh pancetta or bacon, chopped
1 medium onion, sliced
1 clove of garlic
glug of olive oil
12 oz./325 g puree tomatoes (freshest, highest quality as possible) or jarred tomatoes passed through the food mill
grated pecorino or parmesan cheese
salt
chili flakes
bucatini or spaghetti pasta

In a heavy pot heat the olive oil, add the clove of garlic & onions on low heat season with salt & chili flakes as you like. Sweat slowly without color for 10 minutes.

Add guanciale or pancetta cook for an additional 5 - 6 minutes without browning.

Remove garlic clove & add tomatoes. Bring up to boil, then lower the heat to a slow simmer for 30-35 minutes. Stir occasionally. Check seasonings.

Toss with fresh cooked pasta (bucatini is best) & fresh grated pecorino or parmesan and a little pasta water.

And a cooking class...

This week in La Tavola Marche’s LIVE Online Cooking Class, we will cook fennel in two diverse recipes: Fennel with Blood Orange Salad & Braised Fennel in White Wine, as well as Pasta all’Amatriciana.  What is Fennel? A big onion? A bulb? Is it even edible? YES and how delicious it is! The secret is to know how to use it & what to pair it with. And since it’s Sunday, let’s make a rich porky red sauce - amatriciana is a tomato sauce with cured pig’s cheek (guanciale di maiale) or pancetta.

Our classes focus not only the recipes at hand but the technique and theories behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Fennel with Blood Oranges

Braised Fennel in White Wine

Pasta all’Amatriciana

    LIVE from ITALY: Online Cooking Class on
    Sunday,  February 23, 2014
    Early Broadcast: 1pm EST / 10am PST
    Late Broadcast: 4pm EST / 1pm PST
    (The class will last about an hour in duration & will be recorded for your future use.)
    Cost: $5

    To register, email: info[at]latavolamarche.com

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list!

More information:
http://livefromitalyonline.tumblr.com/