Pasta All’Amatriciana
Serves 6-8
3 pounds guanciale, sliced 1/4-inch thick
2 large Spanish onions, roughly chopped
6 shallots, thinly sliced
2 cups dry white wine
2 tablespoons crushed red pepper flakes
4 quarts store-bought marinara sauce
½ cup water, if needed
freshly ground black pepper, to taste
2 pounds cooked paccheri pasta
In a large saucepan set over medium-low heat, slowly render the guanciale, 4 to 6 minutes. When it is fully rendered, add onions and shallots and cook until semi-soft, 8 to 10 minutes. Remove mixture from pan and set aside. In the same pan, add wine and reduce by half, just to remove brown bits stuck to the bottom of the pan pan and cook the alcohol out of the wine.
Add guanciale, onions and shallots back to the pan, along with chili flakes and marinara. Stir to combine. Allow to simmer for 1 hour on low. If sauce seems too oily, add a splash of water and skim fat off the top. Add freshly ground black pepper to taste.
Serve with cooked pasta, or store in an airtight container and refrigerate for up to 1 week.
