Today we want to share with you one of the most known and imitated Italian recipes: “Pasta Amatriciana” that belongs to Amatrice, a small village in the northern Latium region. Amatriciana, made just with tomatoes sauce, guanciale (smocked pork’s cheeks), chili and pecorino cheese (a cheese made with sheep’s milk), is a popular and traditional dish that had a strong historical backgrounds: the first writing about Amatriciana sauce date back to 1816, when the chef Francesco Leonardi served this pasta to the Pope Pio VII° (the Seventh). Before that date, however, the pasta Amatriciana was an appreciated recipe among poor and bourgeois people, that enjoyed it in the local hosterie (small, popular restaurant) with a good glass of red wine.
The real secret to prepare an amazing Amatriciana is the following: use only top quality ingredients. That’s why we suggest you to do it with Campisi cherry tomatoes sauce and Paccheri Pasta by Pastificio Gentile.
We swear you will not be disappointed and your pasta will have an unique taste of love.
Ingredients for 5 person
250 gr of guanciale (do not worry, if you haven’t just substitutes it with some smoked bacon)
100 gr of grounded pecorino cheese
1 hot red chili
A wire of extra virgin olive oil
1 tablespoon of white vinegar
1 leaf of laurel oak (optional)
Do the sauce. Cut the guanciale into stripes wide at least 1 cm. In a pan, pour a wire of extra virgin olive oil and, when hot, add the guanciale’s stripes and the laurel oak leaf. Let it cook on a high fire and, once it become crispy, add the chili and simmer with the vinegar. When the vinegar is almost all evaporated, take out the leaf of laurel and add the cherry tomato sauce by Campisi. Also add half glass of water, a pinch of salt and stir it. Lower the fire and let it cook for at least 45 minutes, stirring the sauce occasionally.
Cook the pasta. In a pot, add 2,5 liter of water and wait until it starts to boil. Add some marine salt and pour the Paccheri by Pastificio Gentile. Let it cook for 14- 16 minutes, stirring occasionally to avoid they stick. When the pasta is cooked, just drain the pasta with the help of a colander.
Garnish and serve. Add the pasta to the sauce and stir it until mixed. Sprinkle the pasta with the pecorino cheese and serve well warm to your guest. Enjoy!
Share this post
- Tags: bacon, Cherry tomato sauce, gragnano, italian, Italy, lunch, Main dish, midweek, Pasta, tradition