Here's Made In Hospitality & Partnership Lead George Steckel's recipe for Spaghetti all’Amatriciana that utilizes a Made In Stock Pot and Saute Pan!
Ingredients:
- Guanciale (cut into chunks) or pancetta or bacon - 1/4 lb
- Olive oil
- Crushed tomatoes - 15 oz
- Crushed red pepper flakes - 1 tbsp (depending on spice preference)
- Fennel seed - 1 tsp
- Pecorino Romano - a lot
- Parmigiano Reggiano - a lot
- Pasta (rigatoni/spaghetti/bucatini recommended) - half a box
Steps:
- Boil water in Stock Pot
- While water is boiling, render guanciale over medium heat in Saute Pan, adding olive oil to help the process go faster
- After around 10-12 minutes when the guanciale is starting to get crisp, add crushed red pepper and fennel seed and toast for one minute
- Add crushed tomatoes and stir
- Salt pasta water so it tastes a little less salty than the sea
- Drop pasta in and stir, cook 3 minutes less than package states
- Once pasta is a little less than al dente, add pasta straight from the Stock Pot to the Saute Pan and bring the sauce and pasta to a boil
- Add enough water to continue cooking the pasta in the sauce and shake and stir the pan every so often until the pasta is perfect
- Off heat, toss in a mix of Parmigiano Reggiano and Pecorino Romano and serve immediately with more cheese on top and a drizzle of olive oil
