Ingredients
-
2/3 pound (300 grams) guanciale, pancetta or smoked bacon
-
1 onion, chopped
-
1/2 cup olive oil
-
5 1/2 cups (1.4 kg) tomato passata (about two bottles)
-
3/4 cup (75 grams) pecorino cheese
-
1 tablespoon vinegar
-
1 pound of bucatini, spaghetti, rigatoni or another shape pasta
-
optional
-
pinch of dried red chilli
-
large sprig fresh basil for garnish
-
pecorino for extra grating at table
Directions
|
1
Done
|
Slice the guanciale into equal size cubes to assure a more even cooking time. |
|
2
Done
|
Add the guanciale and olive oil to a large pan. Cook for 6-7 minutes over medium heat until the meat begins to brown. |
|
3
Done
|
Pour in vinegar, mix and allow to evaporate. |
|
4
Done
|
Lower heat and add the onions, cooking another 5 minutes until the onions begin to soften. |
|
5
Done
|
Pour in the tomato passata and mix together well. Add red chilli if desired. |
|
6
Done
|
Simmer over medium to low heat for at least 45 minutes or up to one hour. |
|
7
Done
|
pastaBring a large pot of water to a boil, 4 quarts or 2 litres per pound. You want plenty of water - pasta needs to move around or it will become mushy. If you do not have a large pot, use two small ones. |
|
8
Done
|
Add a generous amount of salt - or a general rule is one heaping tablespoon for each pound of pasta. The water should be "slightly less salty than the sea." |
|
9
Done
|
Add the preferred pasta shape to the water. Set a timer for 7 minutes but test pasta after 5 minutes. |
|
10
Done
|
Once the pasta is al dente (slightly chewy and less resistant to the bite), remove immediately and drain. |
|
11
Done
|
Add the pasta to the sauce and coat well, then sprinkle in the cheese, toss again. |
|
12
Done
|
Place in large serving dish, or individual plates, garnish with fresh basil. |
