Rigatoni all’ Amatriciana (Pasta Amatriciana)

.Amatriciana is told to be the direct offspring of Pasta alla Gricia, which used to be made with guanciale (pork cheek) and pecorino only and to this day it is still a popular dish, in its simplicity, in Central Italy. Sometime in the 18th century, some innovative cook from Amatrice, must have decided tomatoes would be a valuable addition to the Gricia recipe, turning this peasant meal into one of Italy’s most loved exports. Even the choice of pasta is dictated by tradition. Originally it was Spaghetti, but these days Bucatini and Rigatoni are well tolerated.

INGREDIENTS

serves 4

• 200 gr (1/3 cup) of chopped guanciale (cured pork cheek)

• extra virgin olive oil

• chopped dry chillie

• a tablespoon of white wine vinegar

• 1/4 cup of dry white wine

• 450 gr (1 lb) of pasta

• 500 gr (2 cups) of peeled tomatoes (tinned tomatoes) or passata

• Salt and pepper to taste

• Freshly grated Pecorino cheese to serve

HOW TO

1. Fry the guanciale or pancetta in EVOO . Keep the flame low to allow the fat to render and the pork to develop a sweet flavour. When it’s starting to get a nice sun-burnt colour, add a sprinkle of chopped dry chillie and glaze the pan withwhite wine vinegar and  dry white wine. The acidity will balance the richness of the caramelized cured pork.

2. In the meantime, drop 450 gr (1 lb) of pasta into salted boiling water.

3. Return to your sauce. When the alcohol has evaporated, add the tinned tomatoes (or passata) and allow to cook for 20-25 minutes over low heat. Taste for salt and adjust accordingly.

4. When the pasta is al dente, drop it into your sauce, with a couple of tablespoons of acqua di cottura (pasta cooking water). This will help to bind the sauce and achieve a creamy consistency. Turn the heat off and mix through a very generous amount of pecorino and freshly ground black pepper, if liked . Let it rest for a few minutes before serving, to allow the pepperiness of the cheese to impregnate the pasta.

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