Penne Lisce All'Amatriciana
500g penne lisce
45mL extra-virgin olive oil
175g pancetta in cubes (Edmonton friends, they sell this at Superstore or the Italian Center Shop)
1-2 cloves of garlic chopped (I prefer two, I love garlic)
1/4-1/2 of an onion chopped
540mL (1 can) of tomatoes- you can use crushed or cubed
Chili flakes QB (*in case you don't remember from previous posts, this is David Rocco's way of saying as much as you like, or "quanto basta")
Grated pecorino cheese for sprinkling
Start cooking your pasta at the same time you start making the sauce, you should finish both around the same time. Heat up olive oil in a saucepan, add the garlic, onion, pancetta. At this point I also like to add some fresh tomatoes in big chunks because I like alot of texture in my sauces. I also keep my onions quite chunky as well but up to you! Add some chili flakes and cook altogether until the onions are clear and the pancetta is slightly crisp. Looks something like this:
Drain your pasta when it's al dente (read the label on your pasta packaging, it usually tells you how long to cook for). Always a good general rule to save a bit of the cooking water from the pasta. Add some to your pasta sauce to help with binding and flavor. Add the pasta to the sauce and mix well then plate and garnish with pecorino. I chose to garnish with an extra drizzle of my best olive oil and more chili flakes because I love spicy dishes. Next, eat everything but your plate and I dare you not to have a second helping!
Finally, the best part about this type of pasta is that it carries over wonderfully for the next day's lunch (as seen below). The sauce becomes much more flavorful and thicker- you can actually see the difference between this photograph and the first one. Your co-workers will be jealous.