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🍝A is for Amatriciana🍝

This dish is over 1000 years old, but the recipe has changed slightly over the years. It was originally made without tomatoes and resembled the modern day “Gricia” sauce. Once tomatoes arrived in Italy around the 1600s, they made their way up from Naples and into this dish forever.

😜🤫MY SUPPLIER🤫😜
For a truly authentic Amatriciana, you should use guanciale, but it can be expensive or hard to find. To help you out, check out @donato_online_store They are a small business in Northern California, and when I reached out to them for help with this series, they enthusiastically added a promotion for a free gift with every order. Just use the code TRIGGTUBE at checkout and enjoy your free extra gift. They have both smoked (as you see in this video… my favorite) and the more traditional cured.

The red pepper is optional (you can just use black pepper instead for a bit milder version), but I strongly prefer the little hint of spice you get from a fresh pepperoncino.

This whole dish comes together in the time it takes to boil spaghetti, so it's a perfect weeknight meal.

Recipe per serving: (This is the rough start... feel the recipe with your heart)
35g (1.5 oz) of guanciale
110 g (½ cup) Tomato Puree
1 chili pepper (2g or ½ tsp Red Pepper Flakes)
100 g (3oz) of spaghetti
30g (3Tbsp) of grated Pecorino Romano

-Starting in a cold pan, brown the guanciale on low
-Add the tomatoes and chili while the pasta boils.
-Cut the heat to your pan, and then toss the pasta with the sauce and some pasta water.
-Once decently coated, add a sprinkle of freshly grated pecorino Romano and toss till smooth and creamy.
-Top with some more pecorino and enjoy.

#italianfood #amatriciana #cucinaitaliana #recipe #ciboitaliano