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”]
- 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.