Cavatelli all'Amatriciana

This recipe comes together quickly and is perfect for those busy nights when you want a comforting bowl of pasta with little effort.

INGREDIENTS

MAKES FOUR SERVINGS

• 2 tablespoons extra virgin olive oil
• 4 ounces guanciale, sliced as thin as possible
• 1 small yellow onion, thinly sliced

• 2 large garlic cloves, microplane or finely minced

• 3/4 teaspoon red chili flakes
• 1/4 cup white wine (optional)
• 28 ounces crushed tomatoes
• 1/2 teaspoon kosher salt
• 1 pound Sfoglini Cavatelli
• 1/2 cup pecorino, grated

DIRECTIONS

Place a large sauté pan or Dutch oven over medium low heat and pour in the olive oil. Immediately add the guanciale, and bring up the heat slowly, allowing the fat to render. Once the guanciale is translucent, add the onions and toss to coat in the fat. Sauté about 5 minutes, until the onions are soft, without caramelizing, then stir in the garlic and chili flakes.

When the garlic is fragrant, about 2 minutes, deglaze the pan with white wine (if using), then pour in the crushed tomatoes, along with the salt. Stir well and bring sauce to a simmer. Allow to simmer and reduce water content for about 10 minutes, stirring occasionally to prevent burning.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the Cavatelli to al dente, according to the package instructions, reserving 1/2 cup of pasta water before straining. 

Fold the cooked Cavatelli into the sauce, adding a bit of pasta water if needed to coat the pasta, a tablespoon at a time. 

Toss in the pecorino, then serve!

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