About Us Recipes Catalog iGourmet Blog

Gourmet Meals : Spaghetti All’Amatriciana


Spaghetti All’Amatriciana

  • SHARE:
COOKING TIME: 1 hour
SERVING SIZE: 4-6

Ingredients

  • 3/4 cup Guanciale; finely chopped or substitute Pancetta
  • 1/8 cup Isola Extra Virgin Olive Oil
  • 1/8 tsp red pepper flakes or peperocino (chili pepper)
  • 1/2 cup dry wine (red or white)
  • 1 28oz Can of Peeled Isola Tomatoes; blended in a food mill
  • 1 lb Isola Spaghetti

Preparation Instructions

  1. Amatriciana sauce: In a heavy bottom saute pan add the Guanciale and chili pepper and cook over a medium flame for 2-3 minutes stirring constantly with a wooden spoon.
  2. Add the wine and cook for another 2 minutes until the wine is reduced to 2 tablespoons. Add the tomatoes and reduce to a low flame and simmer for 45 minutes until reduced by half.
  3. Cook pasta in boiling salted water (2 gallons) until barely al dente.
  4. Transfer the pasta to the saute pan containing the Amatriciana sauce. Cook for another 1-2 minutes.
  5. Add 6 tablespoons of the freshly grated Pecorino Pepato cheese to the pasta toss and serve on a warm dinner plate.
  6. Serve the remaining Pecorino Pepato on the side.

Add Recipe Kit To Cart

The purist cooks from Rome or Amatrice the mountain town southeast of Rome which gave the sauce its name believe explicitly that the usage of guanciale (cured pork jowl) constitutes Amatriciana not pancetta. When pancetta is used the sauce is then named Arrabbiata. With the realization that the Italian culture police of Amatrice have gone so far as to issue an official recipe that calls for spaghetti (not bucatini) guanciale E.V.O.O. white (never red)

Compliments of John Coletta E