We recommend pairing Frescobaldi Remole wine with this Spaghetti All Amatriciana recipe.
This recipe is also featured in Tuscany Tonight’s La Spaghettata Quick Menu.
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About 1 1/2 pounds of Spaghetti
3-4 cloves garlic – chopped
Pancetta (Bacon) – cut into cubes
1 large yellow onion – finely chopped
2 cups canned imported Italian tomatoes (chopped or puree)
Red Wine – Remole Toscana
Saute the onion and garlic in the olive oil until golden. Add the pancetta and saute until browned. Pour in 1/2 cup of Danzante Merlot, and let reduce completely. Stir in the tomato puree and the salt and pepper to taste. Add a pinch of sugar to neutralize the acid from the tomatoes. Continue to cook until sauce thickens.
Meanwhile, heat the water for the pasta. When it begins to boil, add salt and then the spaghetti. Follow the cooking time indicated on the package, stirring it every once in a while so that it does not stick. Drain the pasta and mix it with the sauce. Serve with grated pecorino romano.