I often make pasta amatriciana. I also often make Martha Stewart’s one pot pasta (https://gigglinggourmand.wordpress.com/2013/06/30/marthas-one-pot-pasta/). Earlier this week the two came together. Let me be clear this is nothing like an authentic ammatriciana – Italians would probably have apoplectic fits; it is however, delicious. It also requires a bit of pre-planning.
I always try to have some of the Serious Eats long cooked sauce on hand (http://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html). On this day I also had some Parmesean broth in the fridge (cooked in a pressure cooker like a regular broth but with Parmesean rinds). You don’t need either of these items (water and canned smashed San Marzano tomatoes will be plenty good; but this is certainly better).
To start cook some guanciale in a pan until crisp (see I told you not authentic- Italians look away). Once it’s crisp remove it to a paper towel lined plate and cook some sliced onions (I mean like 3 onions) in the rendered fat with a Calabrian chili.
Chop the Calabrian chili add it to the pasta with some basil and toss with Romano cheese(the only authentic bit) and top with crunchy guanciale and a bit more basil (Italians look away again).