Recipes

Maccheroncini all’Amatriciana

Maccheroncini all’Amatriciana

Named after the small and quaint Italian town of Amatrice, this rich and spicy sauce pairs perfectly with Maccheroncini. Recreate this Rosetta special at home.

Ingredients

  • Serves 4 as an entrée

  • Ingredients
  • Shells:
  • • 400g maccheroni*
  • • 40ml olive oil
  • • 120g guanciale
  • • 1tsp dried chilli flakes
  • • 200ml light bodied, Italian, dry white wine
  • • 250g good quality bottled tomatoes
  • • 100g Pecorino Romano

  • *Rustichella rigatoncini or good quality penne are best suited to this recipe

Method

Method

  1. Slice guanciale finely, then cut into fine matchsticks.
  2. Finely grate Pecorino and leave aside.
  3. Cook pasta in a large pot of salted boiling water, following instructions on the packet.
  4. While pasta is cooking, cook guanciale and chilli flakes in a pan over gentle heat in olive oil until the fat becomes translucent. Do not let the guanciale colour.
  5. Once the fat is translucent, add the wine to the pan, turn up the heat to medium and reduce ingredients by half.
  6. Add tomatoes and cook until slightly thickened. If it becomes too thick, thin it out with some pasta cooking water.
  7. Once the pasta is cooked, drain it and toss in the sauce. Add ¼ of the grated Pecorino and toss to combine.
  8. Divide between 4 bowls and top with remaining Pecorino.
  9. Serve immediately.
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