In honor of the Boston Marathon, chef Delio Susi gets back to basics with his take on a carb-heavy classic, amatriciana, a prime pasta contender for a pre-race meal. Whether or not you’re lacing up your sneaks on Monday, April 16th (Delio is not, though his wife Rebecca is — it’s her fifth marathon!), you’ll still need lots of energy to cheer from the sidelines, and this dish delivers fuel and flavor thanks to guanciale, a type of cured pork similar to pancetta, and plenty of pecorino.
- 3/4 cup rigatoni
- 6 tablespoons guanciale, chopped
- 1 tablespoon chopped garlic
- 2 tablespoon red onion, finely diced
- 1/2 cup white wine
- 1/2 cup cherry tomatoes
- 3 basil leaves, sliced
- 4 tablespons pecorino
- 2 tablespoons grana padano
- Black pepper
- Cook pasta until done.
- In a saute pan, render guanciale until crispy. Add garlic and red onions and saute quickly until translucent. Then, and add white wine.
- Cook off alcohol and add cherry tomatoes, half of basil, salt and pepper. Simmer.
- When pasta is cooked, add to sauce, and toss with 2 tablespoons pecorino. Line on plate, and top with additional pecorino, grana padano and basil garnish.