A Tribute to Amatrice

My heart was heavy when I heard about last week’s earthquake in Italy. I started a blog about what I love about Italy, but it was ridiculously long. Highlighting their need for relief is more important than my love letter to a country in mourning.

Amatrice, which gave us the fabulous Amatriciana sauce was especially hard hit. Last weekend was to be their 50th sagra (festival) to honor Amatriciana sauce. I made Rigitoni all’Amatriciana on Saturday in tribute.

Please make a donation for Italy Earthquake relief efforts here.

Here is my recipe for Rigatoni all’Amatriciana:

Serves 4
1 Tbsp. Olive oil
8 oz. minced pancetta
½ teaspoon (or more if you like it spicy) crushed red pepper flakes
1/2 large yellow onion
Kosher salt, to taste
½ cup of dry white wine
28 oz. Crushed tomatoes
8 oz rigatoni
½ cup grated Pecorino Romano cheese plus more for garnish

Heat the olive oil in a saucepan over medium; cook the pancetta until crisp.
Add red pepper flakes, onion, a little salt; cook until onions are golden.
Add wine; cook scraping up the browned bits from bottom of pan, until almost evaporated.
Add tomatoes. Increase heat if necessary to bring to a boil.
Then, reduce the heat and cook until sauce is thickened, 40 minutes or so.
Meanwhile, cook pasta in salted boiling water until al dente, about 11 minutes.
Drain the pasta, stir into sauce with the cheese.
Garnish with additional cheese.

Buon appetito!

(I adapted this recipe from one in Saveur Magazine from Salvatore Denaro, the chef at Montefalco’s Arnaldo Caprai winery.)