Sugo all’amatriciana or alla matriciana is a mouth watering traditional Italian pasta dish based on guanciale ( pork cheek),tomato and pecorino cheese. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most known pasta sauces from Roman and all of Italian cuisine.
- 360g rice and corn spaghetti Riso Scotti
- 350ml tomato pulp
- 100g Guanciale or bacon
- 75g Percorino cheese PDO
- 1 spoon of extra virgin olive oil
- 1 glass of dry white wine
- 1 red pepper
- Cut the bacon into small cubes. Cook the bacon into a large pan with olive oil and minced chili pepper for few minutes on medium heat, until it gets slightly crisp, then, pour in the dry white wine
- when the wine has reduced, remove the bacon and add into pan the tomato pulp and cook it for few minutes on a low heat
- Meanwhile bring a large pot of salted water to the boil. Add the rice and corn spaghetti into the water and cook for 7/8 minutes over a medium heat.
- When the pasta is cooked, drain spaghetti from the water and add them to the pot of of the tomato sauce where you have previously returned the crispy bacon. Stir and sauté for about a minute on a medium heat.
- sprinkle some Pecorino and pepper on and serve your Rice and Corn spaghetti with Amatricana sauce.
- As a final touch, for richer taste, you can garnish the plate with capers and black olives.
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