- 4 ounces guanciale or pancetta (however, guanciale should be considered mandatory!)
- 1 28-ounce can pelati (peeled tomatoes)
- Olive oil
- 3 cloves garlic, roughly chopped
- 1 teaspoon crushed red pepper
- Salt and pepper
- 6 leaves basil
- 1 handful parsley
- 1 pound dry pasta, preferably penne or spaghetti
- Freshly grated Parmigiano-Reggiano or dry Pecorino, for dressing
- A drizzle Extra-Virgin Olive Oil
Dice the guanciale or slice it in thin strips.
Purée the peeled tomatoes with an immersion blender and set aside.
In a nonstick pan large enough to finish your pasta when it’s ready, sauté the meat in 2 tablespoons of hot olive oil until golden.
Add the garlic and the crushed red pepper, sauté for a couple of minutes then add the tomatoes. Season with salt and pepper, add the basil, ripping it in pieces with your hands then lower the flame and stir well.
The sauce will have to cook uncovered for about 15 minutes to reduce to its best texture.
Bring a pot of salted water to a boil, cook the pasta for about 1 minute less than indicated on the box, drain and add to the Amatriciana sauce. Finish on a high flame stirring and jumping the pasta to make sure that the sauce is evenly distributed.
Serve garnished with a touch of finely chopped parsley, a generous sprinkle of Parmigiano or Pecorino and a drizzle of the best Extra Virgin Olive Oil.