Amatriciana
Amatriciana is a classic Italian pasta dish made with guanciale, tomatoes, pecorino Romano, and chili flakes. It delivers rich, savoury, and slightly spicy flavours.
Ingredients
- 12 oz bucatini pasta
- 4 oz guanciale (or pancetta if unavailable)
- 2 tbsp olive oil
- 1 can (14 oz) crushed tomatoes
- ½ tsp red chili flakes
- ½ cup pecorino Romano cheese, grated
- Salt and black pepper to taste
Instructions
- Cook pasta in salted water until al dente.
- Heat olive oil in a skillet and sauté guanciale until crispy.
- Add chili flakes and stir.
- Pour in crushed tomatoes and simmer for 15 minutes.
- Drain pasta and toss with sauce.
- Sprinkle with pecorino Romano before serving.
Notes
- Use guanciale for authentic flavour.
- Pecorino Romano is traditional, avoid Parmesan substitutes if possible.
- Bucatini is preferred, but spaghetti works too.
- Simmer sauce slowly for deeper flavour.
- Don’t overcook the pasta; keep it al dente.