Paccheri all’Amatriciana
When you think about Italy, there are two things you cannot miss… Rome, the eternal City, and a good plate of pasta!
Here is one of the most known pasta recipes of the Peninsula, directly from Amatrice (around 80 miles east of Rome). A simple delight for your mouth!
Paccheri all’Amatriciana
When you think about Italy, there are two things you cannot miss… Rome, the eternal City, and a good plate of pasta!
Step 1
Slice the guanciale (or pancetta) in little cubes and high heat them until almost all the grease is gone and the pieces are a little crunchy. Add tomato puree (be careful, it will most likely splatter a bit) and continue the cooking time low to medium heat. Add a pinch of salt, black pepper and the grated Romano cheese. Keep on stirring periodically until ready, in around half an hour.
Step 2
Boil salted water and cook the pasta (making sure not to overcook it, or the Italians will never forgive that) following the suggested time on the box. Drain the pasta and mix it with the sauce. Finish the plate with extra Romano cheese or pepper on top!
ENJOY!
Ingredients:
(for 4 people)
1 lb Paccheri
15 oz Tomato Puree
Salt and black pepper to taste
1 cup grated Romano cheese
Suggested products for this recipe
By Anfosso
250 ml EVOO flavored with Chili Pepper
The superior quality of Verrigni pasta comes from the grinding of the finest wheats available by hand with stone millstones, and the water of Gran Sasso. Imported from Abruzzo, Italy.