Spaghetti Amatriciana


Today we present a classic of Italian cuisine, the spaghetti amatriciana; the original recipe, born in Amatrice, a small town in Lazio on the border with Abruzzo, strictly includes spaghetti and not the bucatini.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


Spaghetti Amatriciana

Spaghetti with cheek pepper, tomato sauce and cheese.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course first dish
Cuisine Italian
Servings 4 people


  • 320 gr. spaghetti
  • 1 n. chilli hot
  • 100 g. pepper cheek
  • 2 spoons olive oil extra virgin
  • 350 gr. tomato sauce
  • 75 gr. seasoned pecorino cheese
  • 1/2 glass wine white
  • q.s. black pepper minced


  • Cut the chilli into strips very thin.
  • Cut into strips cheek.
  • Heat oil in a pan and add the cheek, sauté over high heat until it becomes transparent, and add the chilli.
  • Deglaze with the white wine and let it evaporate.
  • Remove the cheek and leave it in a bowl in the heat.
  • Add the tomato sauce to the pan and cook over medium heat for about eight minutes.
  • Apart boil the pasta in salted water and drain.
  • Combine spaghetti at the sauce and add the cheek.
  • Add the grated cheese and pepper and serve hot.
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