Fettuccine Amatriciana
Fettuccine Amatriciana. Sunday Italian dinners never really get old. All the feel-good, warm your bones, hearty, comfort food. Homemade fettuccine in an amatriciana sauce topped with fresh basil, mozzarella, and red pepper flakes. An Italian classic that needs a good glass of wine to pair with it !!
Another Italian Sunday dinner is rolling around. While I am super sad to see the weekend go, I am so ready for some Sunday comfort food. This dish is simple, but it’s classic. It’s loaded with lots of bacon and topped generously with red pepper flakes.
Since it was my dads birthday weekend, he got to pick the Sunday pasta. I was pretty happy when he chose this one because to be honest I’m definitely in the mood for it. And the best part is the homemade fettuccine. Because like I said earlier this week, homemade is just always better.
So, it’s goodbye to my dads birthday weekend. BUT the celebrations of warm weather and the new beach house will still continue. We can’t wait to start spending more time there and taking more pictures there. The lighting is just so perfect, everything is new, and it’s fresh. So it is definitely going to shake up our instagram page a bit, but definitely for the better !!
Happy Sunday everyone !!
Ingredients
1/4 cup olive oil
8 ounces thinly sliced gunciale or pancetta
1/2 - 1 teaspoon red pepper flakes
1/2 - 1 teaspoon freshly ground black pepper
1/2 onion; chopped
2 garlic cloves; chopped
2 (26 ounce) containers Pomi chopped tomatoes
kosher salt
1 pound fettuccine homemade or store-bought
4 ounces fresh mozzarella; torn into pieces
fresh basil for serving
Directions
Heat the olive oil in large skillet over medium heat. Add the gunciale or pancetta and cook until crisp for about 5 minutes. Stir in the red and black pepper. Add the onion and garlic. Sauté until soft for about 8 minutes. Add the tomatoes. When bubbling reduce heat to low and cook until sauce thickens. About 20 minutes.
Meanwhile cook the pasta and drain. Add the pasta to the skillet with the sauce and toss to coat. Top with cheese and basil to serve.
