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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.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course first dish

Cuisine Italian

Servings 4 people

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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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