Fusilli
Fusilli all'amatriciana nuova
-
400g Panzani Fusilli
-
500ml peeled tomatoes
-
4 springs onions
-
200g of guanciale (Italian cured meat)
-
1 glass of red wine
-
1 smalll bunch of parsley
-
1 small bunch of basil
-
3 bay leaves
-
200ml
-
de lait 50g
-
1. Chop the onions into strips along with a little bit of the green stems
-
2. Chop the parsley
-
3. Cut the cured meat into small sticks.
-
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.
-
5. Deglaze with the red wine and add the chopped parsley.
-
6. Reduce the wine and incorporate the peeled tomatoes, having previously blended them together
-
7. Cook on low heat for 15 minutes. Adjust the seasoning according to taste.
-
8. Heat the milk in a saucepan along with the garlic pulp and a little bit of salt
-
9. Blend together as if to make a cappuccino out of it, and then remove.
-
10. Cook the pasta in salted boiling water.
-
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!
-
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!
You might also like
Farfalle au poulet, noix et gorgonzola
Farfalle
Make recipe
Mini Penne au poulet et aux tomates confites
Mini Farfalle
Make recipe
