Pasta all’Amatriciana

One of the best known Italian recipes in the world: Amatriciana! On 6th March 2020, it was officially recognised as a traditional Speciality guaranteed by the European Union ????
It is said that this dish was the main meal for shepherds, but was originally prepared without tomato and called “gricia”. Tomato was added later on and the dressing took the name Amatriciana. An ancient and popular recipe that changed over time, turning into numerous variations that are still the subject of debate to this day. We suggest this version with paccheri rigati and red onion 😉

INGREDIENTS

● Yellow Label Paccheri Rigati
● Guanciale (cured pork jowl)
● Roman sheep cheese
● San Marzano or tinned tomatoes
● Red Tropea onion
● Extra virgin olive oil
● Balsamic vinegar (to deglaze, it can be used or not, according to taste)
● Fine salt
● Ground black pepper

METHOD

Firstly, put the water on to boil for the pasta, salt it as soon as it reaches a boil.
Then start preparing the dressing: take the guanciale, cut it into strips and cook it over a high flame (without adding oil) until it is golden brown and crispy, and has released all of its fat. Place the strips of guanciale on a plate and set them aside.
Then prepare the tomatoes for cooking: wash them, cut them in half from top to bottom, blanch them, remove the skins and cut them into small pieces.
In the same pan, with the juices from the guanciale, add the chopped onion and deglaze it with white wine, that you will finally add the tomatoes to. Cook the sauce over a medium flame, for about 10 minutes, add salt and pepper to taste.
Once the water is boiling, add the pasta and cook it al dente, then sauté it with the sauce. To finish, add the crisp guanciale that you set aside and sprinkle with grated roman sheep cheese; your pasta all’Amatriciana is ready to be served!

Watch the recipe here: