Pasta Amatriciana - salt

Method

• Cook's Note: For best results for a red sauce, crush one 28-ounce can of Italian plum tomatoes or San Marzano tomatoes with the back of a fork until they are mashed, but still chunky.
• You can also use a simple jarred tomato/basil sauce from your grocery store.
• Make sure to have a pot of boiling salted water for pasta going before starting this dish.
• You will not cook the pasta all the way as you will finish it in the pan with the sauce.
• Drop the pasta into the boiling water to start the cooking process.
• Meanwhile, in a saute pan heat some oil over high heat and add the pancetta.
• Saute until the pancetta is rendered (most of the fat melts away), and then turn the heat down to medium.
• Pancetta should look like crispy bacon.
• Add the onions and stir constantly making sure the onions do not burn.
• Once the onions are soft and cooked through, add the red sauce.
• Cook for 1 minute, and then add the cheese and pepper flakes, stirring to incorporate.
• Turn off the heat on the sauce and add the cooked pasta to the pan with the sauce.
• Turn the heat back on to low and toss the pasta constantly so that the sauce will stick to the pasta (the sauce should be thick and shouldn't create a pool on the plate).
• Transfer the pasta and sauce to a bowl and sprinkle more cheese on top to serve.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.