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Sedanini all'Amatriciana & Pecorino (gf. avail)

It is said that, many centuries ago, as they grew popular in Northern Italy outside of their native Napoli, sedani pasta became shorter and shorter; so much so that they eventually became known as sedanini. The diminutive “-ini” refers to the littleness of this pasta. Sedanini, not dissimilar to macaroni, are characterised by the traditional scoring that holds all the smoky all’Amatricina sauce perfectly.

Amatriciana is a traditional sauce hailing from the town of Amatrice, near the mountainous regions of Rieti and Lazio. The first written record of this sauce dates back to the late 18th century in the cookbook L’Apicio Moderno (pictured below), although it is likely that earlier variations of Amatriciana date much further back. During the 19th and 20th centuries, the Amatriciana recipe grew increasingly famous and well loved in Rome, even becoming a Roman “classic” dish, although it was invented elsewhere.

Traditionally, this sauce is made with guanciale (pork cheek), but we substitute pancetta for a deeper, smokier flavour. We cook our pancetta with tomatoes, white wine, and top with pecorino romano cheese.

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Tomatoes, Pancetta (bacon), White wine, Black pepper, Chilli flakes

GARNISH INGREDIENTS: Pecorino Cheese

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Sedanini all'Amatricina & Pecorino

Grams Calories
Sedanini 160g 430kCal
Amatriciana Sauce 155g 250kCal
Pecorino 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

It is said that, many centuries ago, as they grew popular in Northern Italy outside of their native Napoli, sedani pasta became shorter and shorter; so much so that they eventually became known as sedanini. The diminutive “-ini” refers to the littleness of this pasta. Sedanini, not dissimilar to macaroni, are characterised by the traditional scoring that holds all the smoky all’Amatricina sauce perfectly.

Amatriciana is a traditional sauce hailing from the town of Amatrice, near the mountainous regions of Rieti and Lazio. The first written record of this sauce dates back to the late 18th century in the cookbook L’Apicio Moderno (pictured below), although it is likely that earlier variations of Amatriciana date much further back. During the 19th and 20th centuries, the Amatriciana recipe grew increasingly famous and well loved in Rome, even becoming a Roman “classic” dish, although it was invented elsewhere.

Traditionally, this sauce is made with guanciale (pork cheek), but we substitute pancetta for a deeper, smokier flavour. We cook our pancetta with tomatoes, white wine, and top with pecorino romano cheese.

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Tomatoes, Pancetta (bacon), White wine, Black pepper, Chilli flakes

GARNISH INGREDIENTS: Pecorino Cheese

Recipe Card

Download the recipe card

Nutrition

Sedanini all'Amatricina & Pecorino

Grams Calories
Sedanini 160g 430kCal
Amatriciana Sauce 155g 250kCal
Pecorino 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only.