This is one of the simplest and most delicious pasta sauces. If you love shrimp, adding it makes it even more delicious. I used pancetta but if you can get guanciale, it is more authentic. Guanciale is made from pork jowl or cheeks. In Rome this tomato sauce is served with bucatini, which is a hollow version of spaghetti; it's like a straw with a tiny hole. The sauce originated in the small town of Amatrice, about 2 hours northeast of Rome.
Lee's Kitchen Tips:
You may wonder what the difference is between Fra Diavolo and Amatriciana sauces are.
Fra Diavolo (translates to Brother Devil) is an Italian-American invention made with tomatoes, onion, garlic, basil, and hot red pepper flakes. It is usually served with lobster or shrimp.
All'Amatriciana (translates to Amatrice way) is an Italian sauce typically made with guanciale, tomatoes, onion, garlic, basil, parsley, hot red pepper flakes, and Pecorino Romano cheese. In Italy they do not add shrimp to this dish. This is definitely an Italian-American creation by adding shrimp.
4 oz (125 g) pancetta, diced
1 T (15 ml) avocado oil
½ yellow onion, diced
½ t (2 ml) red pepper flakes, or more if preferred
2 cloves garlic, sliced
½ cup Pino Grigio or other dry white wine
1 (28-oz/796 ml) can whole peeled Italian tomatoes
1 T (15 ml) chopped fresh basil
Lee's Kitchen Tips:
You may wonder what the difference is between Fra Diavolo and Amatriciana sauces are.
Fra Diavolo (translates to Brother Devil) is an Italian-American invention made with tomatoes, onion, garlic, basil, and hot red pepper flakes. It is usually served with lobster or shrimp.
All'Amatriciana (translates to Amatrice way) is an Italian sauce typically made with guanciale, tomatoes, onion, garlic, basil, parsley, hot red pepper flakes, and Pecorino Romano cheese. In Italy they do not add shrimp to this dish. This is definitely an Italian-American creation by adding shrimp.
4 oz (125 g) pancetta, diced
1 T (15 ml) avocado oil
½ yellow onion, diced
½ t (2 ml) red pepper flakes, or more if preferred
2 cloves garlic, sliced
½ cup Pino Grigio or other dry white wine
1 (28-oz/796 ml) can whole peeled Italian tomatoes
1 T (15 ml) chopped fresh basil
1 T (15 ml) chopped fresh Italian parsley
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
10 to 12 large shrimp, peeled and deveined
½ lb (250 g) linguine
Extra-virgin olive oil, for drizzling
Freshly grated Pecorino Romano cheese, optional
Add the drained pasta into the tomato sauce.
Freshly grated Pecorino Romano cheese, optional
In a large skillet over medium heat, add the pancetta and cook for about 4 to 5 minutes, until crisp.
Remove pancetta with a slotted spoon to a plate and set aside.
Remove pancetta with a slotted spoon to a plate and set aside.
Pour off any excess grease from the skillet and discard.
Over medium heat, add the oil, onion, and red pepper flakes.
Sauté for 3 to 4 minutes.
Over medium heat, add the oil, onion, and red pepper flakes.
Sauté for 3 to 4 minutes.
Add the garlic and sauté another minute.
Add the wine to the skillet to deglaze and allow to reduce for about 2 minutes.
Add the wine to the skillet to deglaze and allow to reduce for about 2 minutes.
Pour the tomatoes into a bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.
Add the crushed tomatoes, basil, and parsley.
Simmer, uncovered, for 20 minutes.
Simmer, uncovered, for 20 minutes.
Meanwhile, boil the linguine in salted water until al dente, about 6 to 7 minutes.
Save a little of the pasta water to add to the sauce.
After the sauce as simmered for 20 minutes, add the shrimp and the pancetta.
Let simmer until the shrimp are pink, about 5 to 6 minutes.
Save a little of the pasta water to add to the sauce.
After the sauce as simmered for 20 minutes, add the shrimp and the pancetta.
Let simmer until the shrimp are pink, about 5 to 6 minutes.
Stir in a little of the pasta water, if needed.
Add the drained pasta into the tomato sauce.
Toss to combine and spoon pasta into warm pasta bowls.
Drizzle with a little extra-virgin olive oil and a little grated Pecorino cheese, if desired.
Serves 2
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
