Winter Salvation
By Caitlin Simkovich
For me, winter is a time for reflection. A time to burrow and hibernate. It’s a season that brings with it a series of contradictions: darkness and light, joy and sadness, raging storms and quiet stillness. A season that calls for solitude and the company of others. For me, winter begs for comfort. It begs for warmth. It begs for pasta.
Salty, spicy, and wholly satisfying, Pasta all'Amatriciana is everything you could want on a cold winter’s night. Enjoy alone, or with loved ones, but always with a generous glass of wine.
The below recipe is adapted from another recipe, has no business being called all'Amatriciana (but I’m going with it anyway), and is set up to be adjusted to your preferences. Buon Appetito!
Pasta all'Amatriciana
Adapted from a recipe by Michael Chiarello. Makes 4 servings.
Ingredients
1/3-pound bacon or pancetta cut into small pieces (traditionally guanciale)
Approx. 2 tablespoons extra-virgin or regular olive oil
1 onion, thinly sliced or diced
1-3 cloves of garlic chopped, sliced, or grated (based on preference)
1/4 teaspoon red pepper flakes (use more or less to taste)
A sprinkling of chopped herbs of your choice (basil, parsley, dried oregano, or all three)
¼ to ½ cup red wine (traditionally white wine)
3/4 cup tomato puree
3/4-pound spaghetti (traditionally bucatini)
Freshly grated Pecorino Romano (or Parmesan)
Salt and pepper to taste
A note: Depending on how tart or flavorless the tomatoes you are using are, you may want to consider adding a dash of Worcestershire sauce, a squeeze of lemon, and/or a touch of sugar/agave/honey to taste.
Instructions
Bring a large pot of salted water to a boil over high heat.
Heat the olive oil in a large skillet over moderately low heat. Add the bacon and cook until it renders some of its fat, about 5 minutes. Remove if the bacon begins to burn. Otherwise, add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
Add the garlic, red pepper flakes, and herbs (if using) to the onion mixture and cook briefly to release their fragrance. Add the wine and simmer, scraping the bottom of the pan to release anything that may have stuck to the bottom. Then, add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend, or longer if sauce is too runny. If using, this is where you can add any other necessary flavors based on the tartness or flavor of the tomatoes/puree you are using (see above for suggestions). Add salt and pepper to taste.
When the pasta is just shy of al dente, transfer directly to the pan with the sauce. Toss and allow to sit for a few minutes so that the pasta continues to cook and absorbs some of the sauce. When finished to satisfaction, transfer to a serving bowl or plate and shower with the pecorino. Dig in immediately.
