AMATRICIANA

Classic italian fare

WHERE NO RED DARES TO TREAD

We love to find those magical pairings that elevate a meal and a glass of wine to a new level.

Arguably one of the most indulged pastas in Italy, along side the famous Carbonara, this simple dish is a complex mix of fantastic flavours in it’s purest form.

When the food and wine are grown in the same soil, they tend to complement each other incredibly well. Most Roman trattorias will serve you a bottle of Montepulciano d’Abruzzo with Amatriciana. Now a part of the Lazio region, the town of Amatrice (the birthplace of Italy’s most beloved pasta sauce) was an Abruzzese village until 1927 when Mussolini redefined the boundaries of several Italian regions.

To compliment the spicy elements, the Jasci & Marchesani Cerasualo Rosato is the perfect compliment!

INGREDIENTS

150 g Guanciale or Pancetta - Good stuff, don’t skimp

400 g Canned San Marzano tomatoes

1 tsp Dried chili pepper flakes

1/4 cup Dry white wine

Pinch Fine salt

500 g Bucatini

2/3 cup Grated Pecorino Romano cheese

2 tbsp Olive Oil

Lets get Cooking…It’s going to be Fantastic!

In a large skillet, heat one tablespoon of extra virgin olive oil and add the chili pepper and the guanciale. Pan fry for a few minutes, frequently stirring until the guanciale turns golden brown. Then add a splash of white wine and cook until it evaporates. Remove some guanciale from the skillet and set aside, as you’ll use it to top the Bucatini. Be sure to keep the guanciale fat in the pan for extra flavour.

Add the tomato purèe to the skillet and bring to a simmer. Lower the heat to a minimum and cook for 10 – 15 minutes, until the sauce is thick. Season with salt and pepper.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Transfer the Bucatini to the skillet with the amatriciana sauce and add a splash of the pasta’s cooking water. Add the freshly grated pecorino romano and stir well so that the sauce coats each piece of pasta. Plate the Bucatini and top with the guanciale, more pecorino romano, and black pepper.

Enjoy!