Pasta Amatriciana. Easy, delicious and with an incredible food cost for your business.
Today we bring you this classic recipe from the Lazio region.
It is a very easy sauce to prepare that is traditionally combined with long pastas such as linguine or spaghetti, but it also goes wonderfully with short pastas such as macaroni, farfalle or fusilli. In Rome it is sometimes used to sauce gnocchi.
And good news! In addition to being a delicious dish that your customers will love, its cost is low, so you can make a good profit for your business.
Take out a pen and paper and write down the recipe. We'll take care of getting out the calculator so you can find out the food cost of this dish:
We will need for 6 servings…
1 package of pasta. We offer you several options, all delicious!:
Linguine n13 Rummo, 500 grs. €1.66
Linguine n13 Rummo, 500 grs. €1.66
Spaghetti nº3 Rummo, 500 grs . €1.66
Rummo Potato Gnocchi, 500 grs 1'97€
150 grs of Guancinale or pork jowl 5'18€
1 can 400 grs of Mutti peeled tomatoes . €1.57
1 can 400 grs of Mutti peeled tomatoes . €1.57
100grs of pecorino cheese 3'25€
2 chillies 0.5€
To finish...a splash of Calabrian Delizie spicy oil 15ml €0.50
2 chillies 0.5€
To finish...a splash of Calabrian Delizie spicy oil 15ml €0.50
Splash of white wine 200 ml. €1.20
Salt to taste 0.05
Salt to taste 0.05
Total price of the recipe (without calculating energy and personnel costs): €13.91. €2.78 per unit
The increase with gnocchi would be €0.31
Preparation: Allow about 20 minutes
We start by preparing the sauce. We cut the guanciale into strips and cook it in a pan, adding a piece of chilli.
When ready, add the wine, let it boil for two minutes, remove the meat and set it aside, leaving the liquids in the pan.
We boil the pasta, since the sauce is almost ready.
While the spaghetti is cooking, fry the finely chopped tomatoes in the same pan where we cooked the guanciale pieces and let them dissolve and thicken until forming a homemade fried tomato sauce.
We remove the chilli and add the meat, sautéing everything together to combine the flavours.
Drain the pasta well and serve it on plates. Add a spoonful of grated pecorino cheese to each plate and cover with the Amatriciana sauce.
At the table we can finish the dish with a splash of spicy oil and a little more grated pecorino cheese.
Without a doubt, a dish that will be a hit. Alla tavola!
The increase with gnocchi would be €0.31
Preparation: Allow about 20 minutes
We start by preparing the sauce. We cut the guanciale into strips and cook it in a pan, adding a piece of chilli.
When ready, add the wine, let it boil for two minutes, remove the meat and set it aside, leaving the liquids in the pan.
We boil the pasta, since the sauce is almost ready.
While the spaghetti is cooking, fry the finely chopped tomatoes in the same pan where we cooked the guanciale pieces and let them dissolve and thicken until forming a homemade fried tomato sauce.
We remove the chilli and add the meat, sautéing everything together to combine the flavours.
Drain the pasta well and serve it on plates. Add a spoonful of grated pecorino cheese to each plate and cover with the Amatriciana sauce.
At the table we can finish the dish with a splash of spicy oil and a little more grated pecorino cheese.
Without a doubt, a dish that will be a hit. Alla tavola!
