The perfect kit to make amatriciana pasta like a real chef! High quality products chosen for this traditional Italian recipe. The kit contains: n.1 Seasoned Guanciale- Salumi Pi - Weight: 250 gr. n.1 Rigatoni Pasta di Gragnano PGI bronze drawn - Rigorosa since 1848 - Weight: g 500 n.1 Medium Fruity Extra Virgin Olive Oil - Region: Puglia - Bottle of 250 ml. n.1 Sweet Cherry Tomato Sauce - I Contadini - Bottle of 250 gr. INGREDIENTS FOR 4 PEOPLE Guanciale 150 g Rigatoni 320 g Tomato sauce 300 g Pecorino Romano rapé cheese 75 g Salt, Extra virgin olive oil, 1 Fresh chilli pepper, 1 glass of White wine 50 g PREPARATION To prepare the rigatoni all'amatriciana, first boil the water for the cooking of the pasta, put salt and let it boil. Take the guanciale, remove the rind and cut it into slices about 1 cm thick reduce the slices into strips of about half a cm. At this point heat a drizzle of oil in a pan and add the whole chilli pepper and the guanciale cut into strips brown over low heat for 7-8 minutes until the fat becomes transparent and the meat crunchy stir often taking care not to burn it. When the fat has melted, blend with the white wine, turn up the heat and let it evaporate. Transfer the guanciale strips into a plate and keep them aside. Pour the tomato sauce into the pan (the same one were you cooked the guanciale before) and continue cooking the sauce for about 10 minutes. At this point the water in the pan will have come to the boil, then pour the rigatoni and cook them as written in the packaging. In the meantime, remove the chilli pepper from the tomato sauce, add the strips of guanciale in the pan and stir to mix. Once the rigatoni are cooked, drain them and add them directly into the pan with the sauce. Skip the pasta very quickly to mix well with the sauce, if you like the pasta al dente you can turn off the heat otherwise pour a little water of the pasta to continue cooking. Add some Pecorino at the end INGREDIËNTEN Guanciale ( Cheek pork meat, salt, dextrose, spices. Antioxidant: E301. Preservatives: E250, E252). GEBRUIKSAANWIJZING Look at the recipe in the Meer bekijkenReceptenset "Pasta all'amatriciana", met guanciale, rigatoni Pasta, Tomatensaus en Extra Vergine Olijfolie, Salumi Pi The perfect kit to make amatriciana pasta like a real chef! High quality products chosen for this traditional Italian recipe. The kit contains: n.1 Seasoned Guanciale- Salumi Pi - Weight: 250 gr. n.1 Rigatoni Pasta di Gragnano PGI bronze drawn - Rigorosa since 1848 - Weight: g 500 n.1 Medium Fruity Extra Virgin Olive Oil - Region: Puglia - Bottle of 250 ml. n.1 Sweet Cherry Tomato Sauce - I Contadini - Bottle of 250 gr. INGREDIENTS FOR 4 PEOPLE Guanciale 150 g Rigatoni 320 g Tomato sauce 300 g Pecorino Romano rapé cheese 75 g Salt, Extra virgin olive oil, 1 Fresh chilli pepper, 1 glass of White wine 50 g PREPARATION To prepare the rigatoni all'amatriciana, first boil the water for the cooking of the pasta, put salt and let it boil. Take the guanciale, remove the rind and cut it into slices about 1 cm thick reduce the slices into strips of about half a cm. At this point heat a drizzle of oil in a pan and add the whole chilli pepper and the guanciale cut into strips brown over low heat for 7-8 minutes until the fat becomes transparent and the meat crunchy stir often taking care not to burn it. When the fat has melted, blend with the white wine, turn up the heat and let it evaporate. Transfer the guanciale strips into a plate and keep them aside. Pour the tomato sauce into the pan (the same one were you cooked the guanciale before) and continue cooking the sauce for about 10 minutes. At this point the water in the pan will have come to the boil, then pour the rigatoni and cook them as written in the packaging. In the meantime, remove the chilli pepper from the tomato sauce, add the strips of guanciale in the pan and stir to mix. Once the rigatoni are cooked, drain them and add them directly into the pan with the sauce. Skip the pasta very quickly to mix well with the sauce, if you like the pasta al dente you can turn off the heat otherwise pour a little water of the pasta to continue cooking. Add some Pecorino at the end INGREDIËNTEN Guanciale ( Cheek pork meat, salt, dextrose, spices. Antioxidant: E301. Preservatives: E250, E252). GEBRUIKSAANWIJZING Look at the recipe in the Meer bekijken