CAMPANELLE AMATRICIANA 

This fluted pasta, also called Campanelle, is shaped like a cone or a flower and looks beautiful in a pasta salad or with a veggie primavera. Just note that you'll want to keep a close eye on the time: When these are cooked for too long, they can expand and unravel. If you’re looking for a unique pasta shape to add to your repertoire, look no further than campanelle pasta. This pasta resembles a small flower or bell, and its ruffled edges make it ideal for picking up the sauce. Campanelle pasta is a fun shape to experiment with, and it can be used in a variety of dishes. You can find campanelle pasta at most grocery stores, but if you can’t find it, don’t worry. There are plenty of substitutes that will work just as well. You can use shells, bows, or even fusilli in the place of campanelle.

Ingredients

4 ounces guanciale

1 tablespoon olive oil

4 ounces campanelle pasta

3 tablespoons dry white wine

1 ½ cups fresh tomato sauce

freshly ground black pepper to taste

salt to taste

1 ½ ounces finely grated Pecorino Romano cheese

Directions

Cut guanciale into 1-inch by 1/8-inch strips. Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan. Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes. At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer. Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.

Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added. Ladle into 2 bowls and serve.