PASTA ALL'AMATRICIANA
If you’ve been following us for a while, you might remember our Pasta alla Gricia—the ancestor and point of origin of one of Italy’s most iconic dishes: Pasta all’Amatriciana. While the classic Gricia won us over with its rich, savory simplicity, Amatriciana brings something extra to the table: that vibrant, irresistible red that only tomatoes can deliver. It’s hard to believe that tomatoes, now a staple of Italian cooking, were once unknown in Europe and used mainly as decoration when they first arrived in the 1500s. In fact, Amatriciana took its time to make an entrance—like any true movie star. And like a movie star, it quickly rose to fame. It’s been featured in films, honored at food festivals, and even earned its own postage stamp in 2008. But despite all the attention, Amatriciana has stayed true to its roots. It’s still a dish for everyone—humble, hearty, and deeply loved. Popular, in short, in every sense.
For our take on Amatriciana, we’ve chosen Penne with wheat germ, a short pasta that’s perfect for soaking up the sauce. But if you’re feeling more traditional, try it with Spaghetti or Pici. Whether you stick to the classics or give it a modern twist, one thing’s for sure: this dish has earned its place in the history of Italian—and world—cuisine.
Preparation time: 8 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients
400 g of Rustica Tomato Passata Emilia Food Love
320 g of Penne with wheat germ Toscana Food Love
150 g of Guanciale (Pork Jawl) Toscana Food Love
80 g of Pecorino Romano DOP Toscana Food Love
50ml of white wine
Red Chili Pepper (to taste)
Salt
Method
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Cut the guanciale into thin strips and cook it in a hot skillet until it turns golden and crispy.
- Raise the heat and deglaze with the white wine. Let it evaporate completely, then remove the skillet from the heat. Transfer the guanciale to a bowl and set it aside.
- In the same skillet, add the rustica tomato passata to the rendered fat and cook over low heat, stirring gently. Season with a pinch of salt and some red chili pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the penne until just al dente, then drain.
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Add the guanciale to the sauce, then toss in the pasta as soon as it's ready.
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Sprinkle generously with the pecorino cheese that you will have previously grated and mix well to blend all the ingredients.
Tip
If you prefer long pasta, you can substitute Penne with our Spaghetti with Wheat Germ or Pici Toscana Food Love.
Also in Cookbook
GRAMIGNA PASTA BAKE WITH CHEESE
Our gramigna is colorful and rich in flavor nuances: its dough combines the yellow of egg with the green of spinach for an inviting appearance and unmistakable taste.
It cooks in just minutes, so we’re only asking for a few more to create this delicious baked recipe. Trust us, it’s worth every second.
ITALIAN APERITIVO
Italy is known for many arts—and one of them is the art of being together. The aperitivo is often a masterpiece of flavor, and that’s why we’ve created a simple yet stunning version that brings the taste of Italy straight to your table.
Our idea is all about balanced pairings and delicious contrasts—and you won’t need a special occasion to enjoy it, because this Italian-style aperitivo will turn any day into something extraordinary.
PASTA ALLA GRICIA
Some restaurants call it “white Amatriciana,” but Pasta alla gricia has its own story and a strong identity. This traditional dish from the Lazio region owes its name to the itinerant bakers who used to cook it, or perhaps, more simply, to the place that saw its birth: the tiny village of Grisciano.
One thing’s for sure: its rich flavor and the irresistible aroma of Pecorino Romano are ready to win you over. Our Pasta alla Gricia is made with spaghetti, but feel free to try this recipe with any pasta shape you like—long or short, it’s always a success.