Chitarra Alla Amatriciana from PastaBar

By susanwadle

Ingredients

• Four ounces of thick chitarra pasta.
• 1 ounce of guanciale, cut into small batons
• 1 ounce of red onion, sliced thick
• A pinch of crushed red pepper
• 4 ounces Italian plum tomatoes, crushed
• A small handful of Italian parsley leaves
• Extra virgin olive oil as needed

Details

Servings 1
Adapted from blogs.phoenixnewtimes.com

Preparation

Step 1

Drop chitarra in boiling salted water and cook until al dente (drop time is about 7 minutes).

In a sauté pan, warm enough olive oil to glaze the bottom of the pan, and lightly brown the onions. Add the guanciale to the pan and cook until brown and crispy. Then, add the crushed red pepper, plum tomatoes and parsley. Combine the pasta with the sauce in the pan and toss until all the noodles are well coated. Thin the sauce with a little pasta water and cook the pasta in the pan for at least one minute.

Place the pasta and sauce on a plate and finish with Pecorino cheese grated over the top. Serve with a large slice of crusty bread.