Amatriciana Magnum 1L
Tomatoes (80%), Smoked Pancetta (11%), Extra Virgin Olive Oil, Onions, White Wine, Hot Pepper, Salt
An Italian cooking classic, the amatriciana is a typical Roman family recipe, based around San Marzano tomatoes and smoked pancetta. It's produced using totally artisanal methods and should be eaten with bucatini or penne rigate pasta - cooked Al dente obviously! Just add Pecorino, deliziosa!
Gently heat the salsa for 5/7 minutes over a low heat. Cook the pasta until al dente, mix with the salsa for 30 seconds in the saucepan. Sprinkle with Parmigiano Reggiano. Eat al dente. Pastas ? Penne Rigate, Linguine