Amatriciana, also called matriciana, gets its name from the city of Amatrice, which was once located in the region of Abruzzo and is now part of Lazio.
* 2 cups Passata (Tomato sauce)
* ½ cup of Guanciale (You can also use:
Bacon or Pancetta)
* 4 tablespoons Extra-virgin Olive Oil
* 1 Garlic Clove, gently smashed and
* 1 teaspoon Red Pepper Flakes
* 1 cup Dry White Wine
* ½ cup of chopped Parsley (Optional)
* Fine or coarse Sea Salt (to taste)
* 1 package Bucatini (or Spaghetti)
* 1 cup freshly grated Pecorino Romano
* Freshly ground black pepper
1. Cut guanciale into matchsticks sizes (bacon or pancetta).
2. In a large saucepan, combine guanciale (bacon or pancetta) and olive oil. Cook over medium-low heat, stirring occasionally, until begins to turn golden.
3. Add garlic and red pepper flakes to pot; continue cooking, stirring occasionally, about 6 minutes.
4. Add wine, increase heat to medium-high and cook until wine has evaporated, about 3 minutes.
5. Stir in the tomato sauce and parsley; reduce heat to low and gently simmer, covered, until sauce is rich and flavorful, about 50 minutes.
6. Remove from heat and add the cheese and olive oil. Set the sauce to the side while making the pasta.
7. Bring a large pot of salted water to a boil. Add bucatini and cook until al dente.
8. Meanwhile, gently reheat sauce.
9. When pasta is al dente, drain pasta, transfer to a large bowl, add sauce and toss to combine.
10. Serve immediately, with cheese and pepper for garnish (optional).