In this week’s dish, we serve freshly made gluten-free pasta. Regardless of whether you are able to consume gluten, this is una pasta buonissima, made in the artisan tradition and shaped into strands of fresh spaghetti.
The first written record of this sauce dates back to the late 18th century, in the cookbook L’Apicio Moderno, although it seems likely those earlier variations of Amatriciana date much further back. During the 19th and 20th centuries, the Amatriciana recipe grew increasingly famous and well-loved in the capital, Roma, even becoming a Roman classic dish, despite being invented elsewhere.
Traditionally, this sauce is made with guanciale (pork cheek), but we substitute pancetta, as this imparts a deeper, smokier flavour. These flavoursome morsels of pancetta are gently fried until crisp, then suspended in a vibrant tomato sauce. To amplify the Amatriciana’s signature meaty flavour, we add both chicken and pork stock, while rosemary, bay leaf and red wine add depth, ensuring an authentic taste of Amatrice. This simple - but flavour-packed - sauce is served with fresh, gluten free spaghetti, and a hearty portion of Italian cheese to serve.
Gluten Free Spaghetti (165g):
Flour Blend (White Rice, Brown Rice, Potato, Tapioca, Buckwheat, Maize, Quinoa), Xanthan Gum, Water, Olive Oil, Salt, Turmeric, Sunflower Lecythin
Amatriciana Sauce (160g):
Tomatoes, Smoked Pancetta (Pork Belly, Salt, Dextrose, Spices, Aromatic Plants, Natural Flavourings, Smoke Flavourings, Antioxidant: E301, Preservatives: E250 E252), Onions, Carrots, Red Wine (SULPHITES), Olive Oil, Pork Stock (Contains CELERY), Chicken Stock (Contains CELERY), Garlic, Pepper, Sugar, Rosemary, Salt, Bay Leaf
Italian Grated Cheese (8g):
MILK, Salt, Rennet