Pasta All'matriciana is a sumptuous, simple dish. It's rich and hearty, with a spicy, salty bite. Traditionally made with spaghetti or bucatini, I subbed farfalle because that's what I had. I added garlic, also untraditional, and used a local bottled tomato sauce to make this a weeknight-friendly dish. This recipe generously serves two, or allows for a small lunch portion the following day.
1/2 pound farfalle, cooked al dente
1 tablespoon olive oil
Half an onion, sliced thinly
2 cloves garlic, minced
Salt, pepper and crushed red pepper to taste
1/3 pound pancetta, cubed
Half a bottle of good quality chunky tomato sauce, or homemade sauce
Pecorino cheese, to taste
Saute the onion in olive oil over medium heat until soft and lightly browned in a large skillet. Add garlic and stir to combine. Add salt, pepper and crushed red pepper. Meantime, in a small skillet, saute pancetta until crispy and brown. Remove with slotted spoon and add to onion mixture, along with about a tablespoon of the fat. Add al dente pasta to the pancetta and onion mixture and combine. Pour in tomato sauce and heat until warmed. Serve with pecorino, a crispy green salad and a glass of good red wine.