Dinner, Quick Meal, Lunch
all’ Amatriciana is a classic Italian pasta sauce made using guanciale (cured pork cheek), pecorino romano cheese, tomato and a little dried chili. Originally from the village of Amatrice in Lazio. it's a common dish across the world in Italian restaurants. Traditionally made with Bucatini, a thick hollow spaghetti style pasta, but also great with other long pastas.
200g Fresh bucatini
2Tbsp olive oil
100g guanciale diced
1 crushed red pepper
1 Shallot, diced
2 cloves garlic, sliced
½ jar of Arrabbiata sauce
Salt & Freshly ground black pepper
Freshly grated Pecorino
- Boil the pasta for 4 minutes.
- Sautee the Guanciale until crispy and add the chili, garlic and shallot.
- Add the tomato sauce to the pan and boil.
- Add the cooked pasta and a little of the cooking liquid.
- Heat together for 2 minute and serve with freshly grated pecorino.
A long, thick hollow spaghetti style pasta that’s commonly used in Carbonara and Amatriciana
Scarletta Spicy Arrabbiata Sauce Made with Roma Tomatoes grown for us in Chiang Mai. Our tomato sauces are made by slowly roasting the tomatoes and cooking with onions, garlic, fresh Genovese Basil and finished with a little chili to spicy it up. Paired with a packet of Scarletta fresh pasta makes a quick easy meal.
Guanciale is an Italian style bacon made from the jowl. Ours is cut from a extra large pig, then dry-cured with garlic, fennel and black pepper and then aged