Authentic Italian-Style Amatriciana with Penne (Gentle Flavor)

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Authentic Italian-Style Amatriciana with Penne (Gentle Flavor)

Staple · Noodle · Italian20 min(Prep 5 min + Cook 15 min) · 560 kcal per serving · 1 serving · Easy

A recreation of the homestyle amatriciana served at a trattoria frequented by workers near Milan. Unlike the traditional Roman version, this is a light, low-oil sauce made by quickly sautéing pancetta and onion and lightly reducing tomato puree. The gentle taste won't weigh you down even if you eat it every day, and cheese is added at the end to taste.

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Chef Ropia料理人の世界50 recipes · 488 cooked

Instructions

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  1. Prepare the ingredients. Long pasta is traditional, but penne is used here. Gather the olive oil, tomato puree, onion, and pancetta. Have the cheese (Pecorino Romano) ready to add at the end if desired.Uses: Penne, Olive oil, Tomato puree, Onion, Pancetta, Pecorino RomanoWatch the video from 9:59
  2. Chop the onion as finely as possible. Chopping it fine enough to warrant a food processor rather than a knife brings it closer to the texture served locally.Uses: OnionWatch the video from 10:21
  3. Heat a very small amount of olive oil in a frying pan and sauté the pancetta. Guanciale needs no oil, but a little oil helps draw the fat out of pancetta.Uses: Olive oil, PancettaWatch the video from 10:53
  4. Do not render out all the fat until crisp; stop once the fat has lightly coated everything and it seems just slightly cooked through. The filling at this restaurant had a soft texture.Uses: PancettaWatch the video from 11:04
  5. Add the finely chopped onion and sauté slowly.Uses: Onion, PancettaWatch the video from 11:16
  6. Do not sauté the onion until browned; it is fine once it turns translucent and seems slightly softened.Uses: OnionWatch the video from 11:20
  7. Add the tomato puree (or canned tomatoes) and reduce slightly.Uses: Tomato puree, Onion, PancettaWatch the video from 11:28
  8. Adjust how much you reduce it based on how acidic the tomatoes are. If it reduces too much, loosen it afterward by adding water.Uses: Tomato pureeWatch the video from 11:38
  9. Boil the penne, drain it, and toss it with a little olive oil so it doesn't stick together. At this restaurant, the sauce and pasta are not tossed together; the pasta is plated as is and the sauce is poured over it.Uses: Penne, Olive oilWatch the video from 11:53
  10. Finish the sauce at a consistency that is slightly on the loose side.Uses: Tomato pureeWatch the video from 12:03
  11. Plate the penne, pour the sauce over it, and finish. Grate Pecorino Romano over the top to taste.Uses: Penne, Tomato puree, Pecorino RomanoWatch the video from 12:18

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