Polpette Alla Milanese, or Milanese-style meatballs, is a cherished dish originating from the vibrant city of Milan in northern Italy. This traditional Italian comfort food…
Penne Alla Amatriciana, with its classic pasta cooking, captures a major part of Italian gastronomic legacy. Coming from Amatrice in the Lazio area, this dish has become a staple of Italian cuisine thanks to its strong tastes and simple but satisfying ingredients. The dish’s beginnings are in the late 18th century, when shepherds made a simple pasta sauce with tomatoes, pecorino cheese, and guanciale—cured pork cheek. Penne pasta, guanciale, tomatoes, pecorino Romano cheese, red chili flakes, olive oil—the basic ingredients.
Sautéing the guanciale until it gets a crispy texture, adding chili flakes to improve the heat of the oil, simmering the tomatoes, and lastly mixing them with the sauce constitute preparation. Then the cooked penne are mixed with the sauce and finished with grated Pecorino Romano.
Beyond its reputation as only a pasta dish, Penne Alla Amatriciana is a major component of Italian culinary history. A major earthquake struck Amatrice in 2016, thus restaurants and chefs all around started making this meal as a show of solidarity. Among the several options you should take into account are replacing bucatini or spaghetti in place of penne, adding onions or garlic to improve taste, substituting pancetta or bacon for guanciale, or including white wine into the sauce.
4
servings10
minutes30
minutes480
kcalPenne Alla Amatriciana is a cherished Italian dish from the Lazio region, originating in Amatrice. It comprises a combination of tangy tomato, smoky guanciale, and pecorino cheese, establishing it as a fundamental element of Italian cuisine. The recipe necessitates 400g of penne pasta, 150g of diced guanciale, 400g of canned San Marzano tomatoes, 50g of grated Pecorino Romano cheese, 2 tablespoons of olive oil, 1 small red chili, salt for the pasta water, and freshly ground black pepper. To prepare, boil penne pasta, sauté guanciale in olive oil, and prepare the sauce. Incorporate the drained pasta into the sauce and mix to ensure even coverage. Incorporate reserved pasta water as necessary to dilute the sauce. Plate the pasta and garnish with Pecorino Romano cheese. This dish embodies Italian heritage and can be complemented with red wine for an authentic experience.
400 g (14 oz) penne pasta
150 g (5 oz) guanciale (or pancetta), diced
400 g (14 oz) canned San Marzano tomatoes, crushed
50 g (2 oz) Pecorino Romano cheese, grated
2 tbsp olive oil
1 small red chili (optional), finely chopped
Salt for pasta water
Freshly ground black pepper to taste
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
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