If you’re looking for a delicious Italian dish, Amatriciana is definitely the way to go.
This classic pasta dish originated in the city of Amatrice, Italy and has become popular all over the world.
The key ingredients are tomatoes, onions, pancetta (or bacon), garlic, olive oil and Pecorino Romano cheese.
The type of pasta used in an amatriciana recipe can make or break it – so choosing the right one is essential.
What is Amatriciana?
Amatriciana is an Italian pasta dish made with guanciale (cured pork cheek), tomatoes, and pecorino cheese.
It originated in the town of Amatrice in Lazio, Italy, and has since become a popular dish throughout the country.
The traditional recipe calls for bucatini or spaghetti noodles cooked al dente and tossed with a sauce made from sautéed guanciale, onions, garlic, white wine, tomato sauce or canned tomatoes, red pepper flakes (optional), and grated Pecorino Romano cheese.
The key to making this classic Italian dish is to use quality ingredients like fresh tomatoes and high-quality cured pork cheek.
Guanciale adds a unique flavor that can’t be replicated by other meats such as bacon or pancetta.
The fat from the guanciale helps to create a rich sauce that coats the noodles perfectly without being too heavy or greasy.
The addition of Pecorino Romano cheese at the end gives it an extra salty kick that really brings out all of the flavors in this simple yet delicious dish.
The 5 Best Types of Pasta for Amatriciana
Amatriciana is an Italian pasta dish that’s packed with flavor.
The key to getting the most out of this classic recipe is to use the right type of pasta.
Here are five types of pastas that work best in Amatriciana dishes, each offering their own unique texture and taste:
Bucatini is a type of pasta that is long and thick like spaghetti, but with a hollow center.
It’s also known as perciatelli or “little holes” in Italian.
The shape of the pasta allows it to hold sauces well, making it an ideal choice for dishes such as amatriciana.
- Varieties: Bucatini can be made from different types of flour, including durum wheat semolina, whole wheat, spelt, kamut, and even gluten-free varieties. You can also find flavored bucatini such as spinach or tomato-flavored versions.
- Where To Buy: Bucatini can be found in most grocery stores in the dry pasta section. If you’re having trouble finding it at your local store you can always order online from specialty food stores or Italian markets.
Spaghetti is a type of pasta that is long, thin, and cylindrical in shape.
It is made from durum wheat flour and water, and it can be found in many different shapes and sizes.
The most common form of spaghetti is the classic thin strands that are often used to make Italian dishes like spaghetti bolognese or carbonara.
- Varieties: There are many varieties of spaghetti available on the market today, including whole-wheat, gluten-free, spinach-flavored, quinoa-based, and even black squid ink versions. Each variety has its own unique flavor profile and texture that will affect how your amatriciana turns out.
- Keep In Mind: When making amatriciana with spaghetti noodles, it’s important to remember that they take longer to cook than other types of pasta due to their size and thickness. Be sure to follow the instructions on the package for cooking times as overcooking them can result in mushy noodles. Additionally, you may want to add a bit more sauce than usual since the larger noodles tend to absorb more liquid than smaller ones do.
Penne is a type of pasta that is shaped like tubes or cylinders with ridges on the outside.
It comes in different sizes, from short to long, and can be made from various types of flour including durum wheat, semolina, and whole wheat.
Penne is a versatile pasta that can be used in many dishes such as salads, soups, casseroles, and baked dishes.
- Varieties: There are several varieties of penne available in stores today. Whole wheat penne has more fiber than regular penne and provides more nutrition; it also has a nutty flavor that pairs well with sauces. Gluten-free penne is made from rice flour or cornstarch instead of wheat flour; this variety may not hold its shape as well when cooked but still tastes great. For those looking for something unique, there are even colored varieties such as spinach-flavored green penne or tomato-flavored red penne!
- Keep In Mind: When cooking with penne pasta it’s important to remember that it takes longer to cook than other types of pasta due to its thicker shape. Be sure to follow the instructions on the package carefully so you don’t end up with overcooked or undercooked noodles! Additionally, since the ridges on the outside help absorb sauce better than smooth noodles do, make sure you use plenty of sauce when serving your dish so each bite is flavorful!
Rigatoni is a type of pasta that is tubular in shape and has ridges along the outside.
It is slightly larger than penne, with a diameter of about 1/2 inch (1.3 cm).
The ridges help sauces cling to the pasta, making it ideal for dishes like amatriciana.
- Varieties: There are many varieties of rigatoni available, including whole wheat, gluten-free, and organic options. You can also find flavored versions such as spinach or tomato-flavored rigatoni.
- Notes: When cooking rigatoni for amatriciana sauce, be sure to cook it al dente—that is, until it’s just cooked through but still has some bite to it. This will ensure that your dish isn’t too mushy when you add the sauce and cheese on top!
Fettuccine is a type of pasta that originated in Italy.
It is made from flat, thick strands of egg-based dough and is usually served with a creamy sauce or pesto.
The name comes from the Italian word for “little ribbons” because of its shape.
- Varieties: There are many varieties of fettuccine available, including regular, whole wheat, spinach, and gluten-free versions. You can also find flavored varieties such as garlic and herb or tomato basil.
- Alternatives: If you don’t have any fettuccine on hand but still want to enjoy amatriciana sauce, there are plenty of other types of pasta that will work just as well. Penne, rigatoni, spaghetti, and farfalle are all great alternatives for this dish. You can also use zucchini noodles if you’re looking for a low-carb option!
In conclusion, Amatriciana is a classic Italian dish that can be made with a variety of different types of pasta.
The best types of pasta for Amatriciana are bucatini, spaghetti, penne, rigatoni, and fettuccine. Each type of pasta has its own unique texture and flavor that can elevate the overall taste of the dish.
Experimenting with different types of pasta is a great way to explore the flavors and textures of Italian cuisine, and will ensure that your Amatriciana is always delicious.
The 5 Best Pasta for Amatriciana
- Pick your favorite kind of pasta from this list to serve with Amatriciana.
- Prepare the rest of your meal, and enjoy!
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.