Spaghetti all’Amatriciana

Spaghetti all’Amatriciana

Yields: 2 servings

Ingredients:

• 10 oz PQ’s spaghetti pasta (1 pkg)
• 12 oz amatriciana sauce (1 pkg)
• ⅓ cup pecorino romano

Method:

• Bring a large pot of salted water to a boil.
• The water should taste like the sea—this is essential for well-seasoned pasta.
• In a large sauté pan over medium-low heat, gently warm the amatriciana sauce until hot. Stir occasionally.
• Add the spaghetti to the pot of water and cook for 2 ½ - 3 1/2 minutes, or until al dente. Stir occasionally to prevent sticking.
• Before draining, reserve about ½ cup of pasta water. Transfer the pasta directly into the pan with the sauce.
• Toss over medium heat, adding splashes of pasta water as needed until the sauce clings to the noodles and becomes glossy.
• Remove from heat and stir in 1/3 cup finely grated pecorino romano until melted and incorporated.
• Divide between bowls and finish with additional pecorino romano to taste.