Pasta Amatriciana

Almost 2 lbs (29 oz)
Plant Fiber Microwavable Container
*farm pickup only

TROTTOLE PASTA
AMATRICIANA SAUCE
FONTINA. PARMESAN 
ROMANO. ASIAGO
A LIL PARSLEY

I took a pasta class in Naples last Fall. But it came with wine so I only really remember the highlights. And one of those highlights was this sauce. I asked what was in it. and they said guanciale & tomato. I naturally followed up with and what else? To which they very sternly said nothing else. And that’s the story of how I learned that Amatriciana sauce is 2 ingredients. and if you make it with more than 2 ingredients it’s not amatriciana. This week I had some leftover guanciale (salty cured pork jowl) from the . and I couldn’t wait to finally make this sauce. 

I hand crushed all the whole tomatoes for this because thems the rules. I learned that if you break tomato seeds with a blade. they’ll steal the sweetness from the tomatoes. That’s the truth. I hope you love the complexity of this super simple dish. Creamy fontina and a few other cheeses was all I added to make this more Wisconsin-approved.

Also. this pasta shape. Trottole. is a modern pasta shape named after a spinning top. It’s also known as ‘Vesuvio’ because the pasta resembles Italy’s famous volcano. And since I was literally in the shadow of Mt Vesuvius during the pasta class where I first tried this sauce. this shape just made sense. Enough to feed two people with a side salad. but please feel no shame in enjoying it solo. Hope you love it!