We are well into Week 2 of our kitchen renovations…..during week one we already pushed the delivery of the kitchen cabinets back one week which meant rescheduling the delivery of the appliances and the installing of the granite, etc….. My husband bought me two portable burners so I can start cooking ‘real’ meals and not eat grilled panini every night.
SPAGHETTI IN SPICY AMATRICIANA SAUCE
½ pound Pancetta, defatted and cubed
1 medium yellow onion, minced
1 dried chili pepper, crumbled
1 and ½ pounds peeled, seeded, and chopped plum tomatoes (or 16 canned San Marzano tomatoes, chopped)
2 tablespoons plus ¼ teaspoon salt
1 pound spaghetti
2/3 cup freshly grated Pecorino Romano, plus extra for passing at the table
½ teaspoon freshly ground black pepper
Heat 1 tablespoon of the olive oil in a heavy saucepan over a medium flame and add the Pancetta, onion, and chili.
Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and the remaining 2 tablespoons of salt and cook until al dente; drain, reserving 1 cup of the pasta cooking water. Toss with the sauce, the remaining 2 tablespoons of olive oil, and 1/3 cup of the Pecorino, dilute with some of the reserved pasta cooking water if needed, and transfer to a heated serving dish.
Sprinkle with the freshly ground black pepper and the remaining 1/3 cup of Pecorino.