Short Pasta with Amatriciana

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Ingredients:

• 300g short pasta (e.g., rigatoni, penne, mezze maniche)
• 150g guanciale, cut into strips
• 400g peeled tomatoes (or fresh, ripe tomatoes, peeled)
• 50g pecorino romano cheese, grated
• 1 small red chili (optional)
• 2 tablespoons olive oil
• Salt to taste

Instructions:

1. Cook the pasta
   Bring a pot of water to a boil, salt it, and cook the pasta until al dente. Reserve some pasta water.

2. Prepare the guanciale
   In a large pan, heat the guanciale over medium heat and cook until it becomes crispy and golden, rendering its fat. Remove the guanciale from the pan and set it aside.

3. Prepare the sauce
   In the same pan, add a drizzle of olive oil if necessary and sauté the chili for a few seconds. Add the peeled tomatoes, crushing them with a spoon. Cook on low heat for 10-15 minutes until the sauce thickens. Adjust salt to taste (go easy, as the guanciale and pecorino are already salty).

4. Add the guanciale
   Put the crispy guanciale back into the pan with the sauce and mix well.

5. Combine the pasta
   Drain the pasta and add it to the sauce. Toss to coat everything, adding a bit of pasta water if needed to combine the flavors.

6. Serve
   Generously sprinkle with grated pecorino romano and serve immediately.

Enjoy!