AmatricianaPancetta, Onions, Aged Pecorino di Fossa,
Tomatoes, 
Bay leaf, homemade roasted Chili Powder 


Typically, the classic, quintessential Roman plate, Amatriciana, is made with bucatini pasta. But this time we went out on a limb and used Paccheri, a larger-than rigatoni, smooth tube-like pasta – fantastic choice! The sugo (sauce) filled the tubes nicely, allowing a generous mouthful.
By | 2018-06-08T11:55:06+00:00 December 30th, 2012|amatriciana, italian cuisine, roma|0 Comments