Some days, it’s about comfort food. But everyone’s idea of comfort is relative. Mine happens to be pasta because that’s what I grew up eating…lots of pasta. During college, I studied in Florence and part of the program was helping out everyday at lunchtime in the kitchen of the school. The space was a little cantina and added to the whole experience. The cooks spoke no English so anyone in the kitchen was forced to speak Italian or sign language. Thankfully, my Italian was pretty kick-ass at the time. I offered myself up each day after class. To this day, I vividly remember learning this dish which has now become my comfort food and a dinnertime staple. I learned it in the basement kitchen of this tiny Florentine school by watching and helping which is how I pretty much learned to cook. 

Pasta Amatriciana, or more commonly on menus served as Bucatini all’Amatriciana, is my all-time favorite pasta. A few years back while visiting San Francisco, Prince Charming and I stopped off at a very romantic restaurant in Sausalito called Poggio. It was one of my favorite meals on vacation because I ordered…Amatriciana. It sparked my love for this dish again. Prince Charming loves it, my kids devour it and if you are ever invited over…remind me to cook it for you. With very few ingredients, it’s a quick dish with tons of flavor. More importantly, make sure to use quality ingredients as each element plays an important role in this sauce. I was given some artisanal pastas a few weeks ago and I knew they needed Amatriciana. The pasta was perfect as it held its shape well and cooked to a nice al dente. The Verrigni pasta I used, is made with the best mixture of grains and rigorous drying at low temperature to ensure the highest quality of pasta. This process enables it to absorb the seasonings. 

Amatriciana Sugo

6 oz of pancetta, chopped into small pieces (ask deli to slice on a 3 which is a bacon cut)

1 onion, sliced thin (I often use red but white fine too)

3 garlic cloves

1 - 2 tsp red pepper flakes

1 28 oz can chopped tomatoes*

Olive Oil

Salt/Pepper

1 lb of Bucatini or spaghetti

Pecorino or Parmigiano

Start heating the pasta water while making the sauce.

Heat a few tablespoons of olive oil in a large, deep skillet. Brown the pancetta making sure to break up pieces so they crisp up in the hot oil. Once pancetta is browned, add in onion. Toss around until onion is translucent and starting to caramelize, also make sure they don’t burn. Add garlic and red pepper flakes, saute for two minutes. Pour in can of tomatoes. Stir to combine everything. Season with salt/pepper. Be careful here, pancetta has some saltiness so taste as you season. The sauce will be cooked in about 30 minutes.

While the sauce is cooking, your water should have come to a boil. Drop the pasta in and cook until al dente. Times vary according to brand. Drain and toss the pasta in the skillet with the sauce. Serve with freshly grated cheese. The cheese is important because it finishes off the flavors of the sauce. 

*I always buy Muir Glen Fire Roasted Diced Tomatoes. They have a great flavor and add more depth to my sauces. 

 Viola Imports is proud to represent Verrigni Pasta. For information on where to purchase Verrigni's artisanal products, please click here.

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