Tonight’s pasta dish is another one of those staples found in most Italian restaurants and has about as many differing recipes. I based my recipe on the America’s Test Kitchen version which uses three types of pepper to give this sauce its signature kick. According to my research, ‘arrabbiata’ is used to describe the spiciness of this dish, claiming it to be ‘angry’. Now I did not want the dish to be so hot and intense that all the other aspects of the dish are lost. I desired a notable spiciness with a subtle sweetness and fulfilling umami undertones to deliver a robust, flavor packed meal. The heat in this version sneaks up nicely on you and you know it is there, but you get to enjoy all the other aspects as well. In researching this recipe, I found many that included onion, bacon, pancetta, basil, oregano, etc. I excluded all those ingredients except for the bacon – of which I will use guanciale. This smoked pork jowl is a cornerstone in Pasta all’Amatriciana and while not a part of the basic, original Roman recipe for this dish, I feel it is a welcome addition by adding crunchy bits and a slight smokiness. If you desire a more authentic/original dish, I have provided a substitution in the recipe. Are you ready for another classic pasta dish portioned perfectly for one? I certainly am!

If using guanciale, follow the next 6 steps first.

1. Heat a covered skillet over Medium/Medium-High heat.
2. Add the diced guanciale.
3. Add 1/3 cup of hot water and cover to render the fat, approximately 3 – 5 minutes.
4. When steam stops, remove lid and fry guanciale until crispy, approximately 2 minutes.
5. Remove guanciale to a clean bowl and set aside.
6. Remove all but 2 -3 tsps of renderings in the skillet.

Pulse the tomatoes and their juice in a food processor until finely chopped. Heat covered skillet to Medium/Medium-Low. Add the olive oil (if not using guanciale), tomato paste, anchovy paste, garlic, pepperoncini, paprika, and red pepper flakes to the pan and cook until a deep red, approximately 3 – 5 minutes. Add tomatoes, cheese, and guanciale, stirring to combine. Cook until slightly thickened, approximately 10 minutes, stirring occasionally. While the sauce is gently simmering, cook the penne per the package instructions, reserving 1/2 cup of pasta water. Stir the chopped parsley into the sauce, then add the drained penne, tossing to coat. Adjust the sauce’s consistency by adding small amounts of reserved pasta cooking water. Plate with a parsley garnish and serve with additional cheese.

Enjoy!

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