Fresh Red Amatriciana

The recipe does not come from Rome, exactly, but from the town of Amatrice in Northern Lazio. But it’s still an important “Roman” dish because numerous cooks of the Popes throughout the centuries came from Amatrice, bringing their recipes to the Eternal City, including this one.

The traditional version uses crispy Guanciale (pork cheeks), not bacon or ham please!  

Unlike the Carbonara and the Cacio e Pepe, Amatriciana is a tomato-based sauce. Of course, the ideal choice is seasonal, organic, extra-fresh, ripe tomatoes. But if using canned tomatoes, make sure you use imported San Marzano tomatoes for the most of authentic tasting sauce. In fact, because of the simplicity of Amatriciana sauce, be sure to use the finest ingredients—it makes a big difference, since each flavor stands out.

Be sure not to forget the Romano cheese (DOP, the best is the roman black skin Pecorino) . It should be of highest quality, imported if possible, and freshly grated.

In this version we did a fresh pasta red dough adding tomato passata to the egg (for more details see my blog)

Ingredients:

• 1 chili pepper (as you like it hot) and black pepper

• 8 ounces  smoked Guanciale,  Please do not use pancetta or bacon,  

• 3 tablespoons of extra virgin organic olive oil

• 1 1/2 pounds of very ripe, fresh tomatoes; OR 1 1/2 pounds canned San Marzano tomatoes

• Sea Salt and freshly ground black pepper to taste

Method:

•

• In  a saucepan roast the Guanciale and trush some of the meld fat after 5 minutes (this only if you like the light version), than spay it with  a spoon of white wine vineyard with a very high flame. We do that to have a very crispy bacon.

• Add the Guanciale to  the onion and sauté it for 5 more minutes.

• Add the tomatoes, salt and black pepper to taste.

• Simmer for 25 minutes, stirring with a non-metallic spoon.

• Serve over your favorite fresh pasta. Bucatini is the traditional choice. Sprinkle with a lot of Roman pecorino cheese.

For the pasta dough:

400 gr of organic pasta flour

100 gr of egg yok

100 gr. of Tomato passata

Make a volcano with the flour

mix together the tomato passata and ther egg yoks.

Work the dough for 10/15 minutes by hand until you make a nice soft ball but not umid (in this case add a little of flour)- Wrap it in plastic and leave in the fridge for about 40 minutes.