Posted Oct 7, 2011 in Food | 1 Comment

Pasta All’amatriciana

So, if you’ve been following along our last three posts, you’ve probably come to terms with how food needs to remain simple, unadulterated and tasty. You then went out to your local butcher and picked up some guanciale for a fantastic Spaghetti Carbonara; and now you filled your cupboards and pantry with jars of fresh tomato sauce to tide you over for the winter.

Now it’s a Tuesday night, your friends are coming over for an impromptu dinner and all you have is tomato sauce and leftover guanciale, what do you do? Simple, relax, pour yourself a beautiful glass of lush red wine and do not panic, reach for a package of your favorite pasta, tonight were have pasta all’amatriciana.

Traditionally prepared with Bucatini, the thick straw like pasta that holds this sauce perfectly, l’amatriciana can be prepared with spaghetti, fusili, rigatoni or my personal favorite, paccheri, a sort of oversized rigatoni that works really well with this meaty flavorful sauce.

This dish, synonymous with the cuisine of Rome and Lazio originated from the town of Amatrice, which was considered part of Lazio, until the borders were redrawn during the Second world war; and is now in the province of Abruzzo, which is considered to be the home of some of the best pastifici (pasta makers) in all of Italy.

Back to making dinner, set a pot of salted water to boil, and a pan over medium heat. Add your sliced guanciale, in the same manner as for the Carbonara, render it slowly, then add some thinly sliced garlic; as this is happening add pasta to a pot of boiling salted water, while the pasta cooks, increase the heat in the pan ever so gently and add about 3-6 oz of white wine, once the wine has almost fully evaporated add once cup of that fresh tomato sauce, simmer for about 5-10 mins, add drained pasta, toss, plate and finish with grated romano lupa cheese. Enjoy!


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  1. Thanks! I’m going to try this

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