fusilli all'amatriciana

Amatriciana is onen of the quintessential Roman sauces. Like any great pasta from the Eternal City, it's got a little bit of tomato, spice, cheese and, of course, pancetta. After Fooding with Emily tried her hand earlier this week, I got hungry for it myself. Here's my spin on the classic dish:

• 1 28oz can peeled Italian plum tomatoes
• 1/4 cup extra-virgin olive oil
• 1 onion, finely chopped
• 3 cloves minced garlic
• 2 small dried red chiles, stemmed and coarsely chopped
• 6 ounces pancetta, sliced 1/4 inch thick and cut into thin strips
• Salt and pepper
• 1/2 lb of pasta (I had fusilli on hand)
• 1/2 cup plus 2 tablespoons freshly grated pecorino cheese

Begin by heating the olive oil in a large skillet. Add the onion, chiles and garlic and cook over low heat until the onion is softened, about 10 minutes. Then add the pancetta and cook, stirring occasionally, until the pancetta is lightly colored, about another 10 minutes. Add the crushed tomatoes, making sure to use a fork to squish the tomatoes. Simmer over moderately low heat, stirring often, until the sauce is thickened, about 40 minutes. Season with salt and pepper to taste.

In a large pot of boiling salted water, cook the pasta, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the sauce and the pecorino, toss and serve.

Note: Do not skimp on the cheese - good cheese is priceless!

Bon chappétit!