Pasta with tomato amatriciana sauce
Pasta with Amatriciana tomato sauce
Few days ago, I wrote some words about "How to cook pasta". I had talked about how it is difficult try to cook something new especially when we want to cook a dish form another country. Italy is famous for different dishes like Pizza, Pasta, Gelato and much much more. Today I would like to talk about Pasta with Amatriciana sauce.
The Amatriciana is a pasta dressing that has been named after Amatrice, a town in the province of Rieti, unfortunately famous in the past years because of the big Earthquake. Amatriciana is one of the most important dish in Roman Cuisine. The original Roman Recipe says that if you want to cook the "Original Amatriciana", you must use guanciale (cured pork jowl).
Most of all the people do not know that Amatriciana sauce comes from " La GRICIA" (Amatriciana without sauce) . With the tomato sauce addition,at the end of the eighteenth century, Amatriciana got famous and after had been generated an infinite number of variants. Depending on the region and the availability of the ingredients, we have recipes that do not include tomatoes, others that do not include onions,others that include pancetta (Bacon)
Our Amatriciana sauce like all the others Solo Italiano Limited's Sauces is ready to pour.
Pasta with amatriciana tomato sauce recipe
Ingredient for 2 people:
- 220 g of Rigatoni pasta
- 140 g of Amatriciana sauce (1/2 jar in my opinion is enough but if you want pasta with more sauce you can pour all the jar)
- Extra Virgin Olive Oil
How to cook:
- Fill the saucepan up with water. Once the water boiling, add salt 7g every 1 Liter of water and Rigatoni into the water and stir. Our Pasta will be cooked in 5/6 minutes
- Draining pasta 1 minute before the cooking timing
- Put the pasta that previously you drained, in the saucepan and mix the pasta with the sauce, add 2 spoons of Extra virgin Olive Oil and stir for 1 min.
This is it!!!! Pasta with amatriciana tomato sauce
Thank you so much (Grazie mille) from Alessandro