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Tagliatelle all’Amatriciana

Pasta with tomato sauce, black pepper and dried ham. The entrance to the town of Amatrice in the Apennine Mountains has a sign that reads: AMATRICE, CITY OF SPAGHETTI ALL’AMATRICIANA. Because this is where this pasta dish was invented.

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  • 4 persons
  • 30 min.
  • Main dish
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Recipes from Oil & Vinegar

In the rest of Italy they eat Amatriciana sauce with bucatini, but our recipe features tagliatelle. Nice and confusing, with the emphasis on nice …

  • Ingredients

    • 500 g fresh tagliatelle (recipe on the back)
    • 1 bottle of Salsa della Mamma
    • 4 Tbsps. Miscuglio Italiano
    • 140 g dried ham (ask the butcher for 4 mm thick slices)
    • Black pepper
    • 1/4 bunch flat parsley

  • Preparation

    Cut the dried ham into approx. 2 x 2 cm squares, heat the jar of Salsa della Mamma and mix it with the dried ham. Season with Miscuglio Italiano and some black pepper. Bring a pan of water to the boil and cook the fresh tagliatelle until done (approx. 3 minutes). Spoon the tagliatelle into the pan of sauce along with some of the cooking liquid. Bring to the boil whilst stirring thoroughly. Serve the pasta in a bowl or on a plate. Coarsely chop the parsley and sprinkle on top of the pasta.

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