Dish

Amatriciana

Amatriciana is made with spaghetti pasta and a sauce that is made with tomatoes, pancetta, onions, and chili flakes. The sauce is simmered until it is thick and flavorful. The pasta is cooked until al dente and then tossed with the sauce. The dish is typically finished with a sprinkle of Pecorino Romano cheese.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Amatriciana originated in the town of Amatrice in the Lazio region of Italy in the 18th century. It is a staple of Italian cuisine and is enjoyed all over the world. The dish is named after the town of Amatrice, which is known for its culinary traditions.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the meat-based sauce. It is also not suitable for those with gluten intolerance as it contains wheat-based pasta.

Variations

There are many variations of this dish, including using different types of pasta such as bucatini or rigatoni. Some recipes also call for the addition of garlic or red wine to the sauce to add more flavor and complexity.

Presentation and garnishing

This dish is typically served in a shallow bowl with the pasta and sauce arranged neatly. It is garnished with a sprinkle of Pecorino Romano cheese and a few fresh basil leaves.