Amatriciana Pasta
Pasta and Pizza • Italian
Description
Amatriciana Pasta
Ingredients
- Guanciale 0 oz
- Onion 5 oz
- Green Tagliatelle Pasta 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper 0 oz
- Salt 0 oz
- Apple Wine 0 fl oz
- Passata Tomato Sauce 5 oz
Step-by-Step Guide
Step 1
Fry fifty grams of guanciale in a pan. Then drain the excess.
Step 2
Add the tomato sauce that we already have, because it's always available in the kitchen.
Step 3
Then add the onion (about 200 grams), garlic, and chili pepper. Also, pour in about 10 grams of red wine. Sprinkle in the pecorino — about 25 grams, and then, at the end, another 10 grams.
Step 4
You can remove the cheek and pepper later — they have done their job. Wait and stir for a few minutes.
Step 5
Meanwhile, cook the rigatoni in salted water.
Step 6
In the final stage, when the pasta has combined and intertwined with the sauce, garnish everything with the remaining cheek and 10 grams of pecorino.
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