Spaghetti All Amatriciana

Bold, Patient, Quietly Burning

Amatriciana is one of those sauces that carries a whole region in its name. It asks almost nothing of you — a little patience, a little heat — and returns something generous and deeply savory in kind. There's a reason it has endured: the slow rendering of pancetta, the way a good tomato sauce absorbs that richness and becomes something more than the sum of its parts. This is Sunday-table food on a weeknight schedule, unhurried even when you are.

Ingredients

• 1 pound Alessi Organic Spaghetti
• Alessi Extra Virgin Olive Oil
• 1 medium Onion, finely diced
• Alessi Sea Salt
• Alessi Black Pepper
• 1/2 pounds pancetta, diced
• 1 jar Alessi Fra Diavolo Sauce

Instructions

1. Cook spaghetti according to package directions.
2. In a large skillet, heat Alessi Extra Virgin Olive Oil over medium heat and sauté the onion until tender and translucent.
3. Add the Alessi Sea Salt and Black Pepper to taste, and then add the diced pancetta and sauté until browned.
4. Add the jar of Alessi Fra Diavolo Sauce to the pancetta mixture and stir well.
5. Reduce heat and let simmer until heated thoroughly.
6. Drain pasta and return to pot, then drizzle with Alessi Extra Virgin Olive Oil.
7. Mix in the Fra Diavolo Sauce with pancetta into the pasta until spaghetti is evenly coated.
8. Serve and enjoy!