Let's take a trip to Rome. In fact, this recipe and the song “An Evening in Roma” are two things that are synonymous in my head. Amatriciana is a typical Roman pasta that I make a point of eating every time I am there. Like other typical Roman pastas like cacio e pepe, gricia and carbonara it's easy to make with simple ingredients that pack a lot of flavor.
For this recipe I used the rigatoni from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands.The taste is amazing as well. My pasta is available here on my website.
RECIPE BELOW
Amatriciana (Serves 4)
Ingredients
100g Guanciale, rind removed, sliced into thin small squares
⅛ tsp. Red Pepper Flakes
1 (28oz) Whole Canned Tomatoes- Crushed by Hand or I use the Mutti Polpo
1 tsp. Salt
1/2 tsp. Pepper
10 Basil Leaves
½ Cup Pecorino Romano (Grated)
1 lb. Pasta, I use rigatoni
Method
Heat up a sauce pan. After the pan heats up for about a minute, add in the guanciale and cook until it is crisp (about 10 minutes). Remove the guanciale from the pan and add in the tomatoes.
Simmer for about 2 to 3 minutes then season with salt and pepper. Cover with a piece of parchment, tucking the paper into the pot. Let the sauce simmer for 15 minutes on a low flame.
Boil your pasta in salted water.
Remove the parchment. Add in the fresh basil and the guanciale back into the sauce. Simmer for 5 more minutes.
Drain the pasta and combine with the sauce. Add in the grated Pecorino and serve.