Fusilli all'amatriciana nuova


  • 400g Panzani Fusilli
  • 500ml peeled tomatoes
  • 4 springs onions
  • 200g of guanciale (Italian cured meat)
  • 1 glass of red wine
  • 1 smalll bunch of parsley
  • 1 small bunch of basil
  • 3 bay leaves
  • 200ml de lait
  • 50g d’ail en pulpe

Preparations steps

  • 1. Chop the onions into strips along with a little bit of the green stems
  • 2. Chop the parsley
  • 3. Cut the cured meat into small sticks.
  • 4. In a saucepan, over high heat, add in a little olive oil, the cured meat, the onions, and two bay leaves, until they start to turn brown.
  • 5. Deglaze with the red wine and add the chopped parsley.
  • 6. Reduce the wine and incorporate the peeled tomatoes, having previously blended them together
  • 7. Cook on low heat for 15 minutes. Adjust the seasoning according to taste.
  • 8. Heat the milk in a saucepan along with the garlic pulp and a little bit of salt
  • 9. Blend together as if to make a cappuccino out of it, and then remove.
  • 10. Cook the pasta in salted boiling water.
  • 11. Mix it in with the sauce and serve with a little milk foam that's dotted with pecorino shavings and a basil leaf. Buon appetito!
  • If you can't find any guanciale, pancetta or bacon will do the trick! Don't drink alcohol? Replace this ingredient with pasta cooking water!

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