<p>Sasha Marx is the Editorial Director of ChefSteps.com. He is a chef, writer, and editor, and he previously worked at the Michelin-starred and James Beard Award–winning restaurant Parachute in Chicago, as well as at Serious Eats and America’s Test Kitchen.</p>

Sasha Marx

<p>With sweet acidity from tomatoes and a pop of chile heat, amatriciana is the brightest of the “core four” Roman pastas. But don’t get it twisted—this isn’t a light and delicate tomato sauce. It’s got plenty of rich, porky funk from guanciale, background bite from black pepper, and a sharp finish of salty Pecorino Romano. The best part? It comes together in a flash and may just be the best pantry pasta of all time.</p>

Pasta all’Amatriciana