Fusilli
Fusilli all'amatriciana nuova
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400g Panzani Fusilli
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500ml peeled tomatoes
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4 springs onions
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200g of guanciale (Italian cured meat)
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1 glass of red wine
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1 smalll bunch of parsley
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1 small bunch of basil
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3 bay leaves
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200ml
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de lait 50g
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1. Chop the onions into strips along with a little bit of the green stems
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2. Chop the parsley
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3. Cut the cured meat into small sticks.
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4. In a saucepan, over high heat, add in a little olive oil, the cured meat, the onions, and two bay leaves, until they start to turn brown.
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5. Deglaze with the red wine and add the chopped parsley.
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6. Reduce the wine and incorporate the peeled tomatoes, having previously blended them together
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7. Cook on low heat for 15 minutes. Adjust the seasoning according to taste.
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8. Heat the milk in a saucepan along with the garlic pulp and a little bit of salt
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9. Blend together as if to make a cappuccino out of it, and then remove.
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10. Cook the pasta in salted boiling water.
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11. Mix it in with the sauce and serve with a little milk foam that's dotted with pecorino shavings and a basil leaf. Buon appetito!
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If you can't find any guanciale, pancetta or bacon will do the trick! Don't drink alcohol? Replace this ingredient with pasta cooking water!
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