Ingredients for 4 people:
- Tortiglioni 400 g.
- Guanciale or bacon 100gr
- Peeled tomatoes or fresh tomatoes of 400 gr
- Pecorino or Parmesan cheese 50 gr
- Half onion
- A clove of garlic
- Two peppers
- dry white wine
- Extra virgin olive oil
- salt
- Pepper
Preparation:
Tortiglioni are a very suitable pasta for the preparation of amatriciana because thanks to their shape they welcome the sauce inside them well.
To prepare this delicious dish, start by cutting the bacon or bacon into thin strips and fry it in a pan with extra virgin olive oil together with the whole chilli pepper, finely chopped onion and garlic.
Once the sauté is golden, pour in some white wine and let it evaporate.
Next, add the fresh chopped tomatoes and let the sauce simmer for at least 40 minutes, stirring occasionally to prevent the sauce from sticking to the pan.
In the meantime, bring a pot of salted water to the boil and cook the tortiglioni following the instructions on the package for perfect results.
Drain the tortiglioni al dente and transfer them to a large serving bowl.
Add the grated Parmesan to the sauce and stir well to melt and mix all the ingredients.
Pour the sauce over the tortiglioni and mix well to distribute it evenly. Your dish is ready to serve and enjoy.
For an extra touch, you can add freshly ground pepper and more grated Parmesan to taste. Serve the tortiglioni alla amatriciana piping hot.
Pair with a good perfumed red wine that does not dominate the taste of pasta all’amatriciana such as a Sangiovese della Romagna or a Rosso dei Castelli Romani DOC.
Enjoy your meal!