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.
- Serves 4 as an entrée
- • 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
- Slice guanciale finely, then cut into fine matchsticks.
- Finely grate Pecorino and leave aside.
- Cook pasta in a large pot of salted boiling water, following instructions on the packet.
- 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.
- Once the fat is translucent, add the wine to the pan, turn up the heat to medium and reduce ingredients by half.
- Add tomatoes and cook until slightly thickened. If it becomes too thick, thin it out with some pasta cooking water.
- Once the pasta is cooked, drain it and toss in the sauce. Add ¼ of the grated Pecorino and toss to combine.
- Divide between 4 bowls and top with remaining Pecorino.
- Serve immediately.