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Garganelli all' Amatriciana

Garganelli all' Amatriciana


Serves 2

Garganelli all’ Amatriciana: Garganelli is a pasta cylinder, rolled out from square pasta, a tradition in Emilia Romagna. Sugo all' Amatriciana is traditional Italian sauce from a town in Lazio called Amatrice, the sauce is based on guanciale (pork), pecorino cheese and tomato.

  • Cooking Instructions

    In a flat pan heat a teaspoon of olive oil, when the pan is hot, add the guanciale and cook to reach a golden colour (4 minutes circa), add the chilli flakes and cook for 1 minute (the longer you cook the chilli flakes the more spicy the sauce will be), add the tomato sauce and simmer for a couple of minutes.

    Put a large pan of water to boil, when boiling add a good pinch of salt. Add the Garganelli and stir once with a fork, cook for 2 minutes.

    When the pasta is ready drain in a colander and add to the sauce, mix well. Using tongs and a spoon transfer to plate/s, sprinkle with pecorino.

  • Ingredients

    Ingredients, allergens in BOLD:

    00 flour (WHEAT), eggs (EGG), olive oil, onions, garlic, carrots, tomato, basil, chilli, guancilale (pork), pecorino (DAIRY), salt, pepper.  

  • Storage

    Herts Pasta can be kept in the fridge for a maximum of 2 days. Not suitable for freezing.