The classic Italian All'Amictricinana (purportedly originating from Amatrice, north of Rome) is a simple tomato sauce with guanciole - a tasty salt-cured pork product from the cheek (unlike pancetta and bacon which come from the belly). Unfortunately, it is more expensive and difficult to find, so substitutes like Pancetta used here are justified). I also use garlic, which may enflame the purists. This is my version of the dish.
1/4 lb pancetta (or you can use thick cut bacon, diced, as I did)
1 medium onion, peeled and diced
1 Red Fresno (or jalapeño) pepper, seeded and diced
3 cloves garlic, minced
2 tsp fresh thyme, minced
1/4 cup white wine
28 oz can whole peeled tomatoes
1/2 lb spaghetti
2 Tbsp parsley, minced, for garnish
1/4 cup Parmesan cheese, grated or shredded, for garnish
Set a pot of water to boil for the pasta.
Place pancetta (or bacon), the onions and peppers, in a large skillet or medium pot over high heat. Add a dash of olive oil and brown the mixture a good bit, stirring often. This should take about 10 or so minutes. Reduce heat to medium and add the garlic and thyme and stir another minute or two to release flavors.
Add the wine. Then add the tomatoes, crushing them by hand relaxingly (so they don't squirt all over), into the sauce. Cook another 20-30 minutes (though a long low simmer and a stand overnight in the refrigerator will only make this better).
While the sauce simmers, add a tablespoon or so of Kosher salt to the water for the pasta. Add the spaghetti and stir. Cook, stirring every so often, until the spaghetti is just al-dente, but only just. You’ll cook the rest with the sauce.
Draw about a cup of cooking water from the pasta. Quickly drain the pasta - leaving it quite wet, and turn it into the pot of sauce. Stir over medium heat to coat the pasta and finish cooking if necessary. Add any pasta cooking water necessary to make a nice glossy sauce.
Tip pasta into a serving platter and garnish with parsley and parmesan cheese.
Serves 3-4.
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