Amatriciana: the Queen among all!


Today we are talking about one of my favorite pasta recipes: amatriciana. The origin of this classical first course is to be found in the city of Amatrice, which is nearby Rieti, in Lazio region.

This is a very tasty and easy dish to be prepared: the most important thing is to have the right ingredients. So let's start!


Serving 500 gr of pasta (bucatini, spaghetti or rigatoni)

125 gr of pork cheek (if you do not find it use bacon)

400 gr of ripe fresh tomatoes or tomato sauce

1 glove of garlic

1 dry red hot chili pepper ( fresh is also a good option)

1/2 glass of white wine

Extra virgin olive oil q.b.

Salt for the pasta water q.b. and a pinch of salt for the sauce

Grated pecorino cheese


Direction

Take a large pan, put the olive oil inside and start frying the pork cheek: add the white wine and when it has evaporated and cheek pork is crunchy enough it's ready, put it aside.

In the same pan, put the glove of garlic, the red hot chili pepper and when it starts frying add the tomatoes sauce. If you use fresh tomatoes, let them boil in hot water for about 10 minutes, cool them down a while and then reduce them to a sauce with a mixer, then add them to the oil, garlic and red hot chili pepper. Cook the sauce for about 15 minutes, low heat.

While the sauce is cooking, put another pot with water to boil: when it starts boiling add the salt and then the pasta: in our case we have chosen rigatoni but you can also use bucatini or spaghetti (not too thin, please).

Respecting the cooking time to have a pasta AL DENTE, when it's ready, drain it, add it to the tomatoes sauce and serve in each dish with grated pecorino cheese.



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