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Crispy penne rigate all'amatriciana

Penne rigate all'amatriciana croccante


  • 150 g di Penne Rigate 150 g of Penne Rigate
  • 1 clove of garlic
  • 1 red pepper
  • 1 sprig of rosemary
  • extra virgin olive oil
  • tomato sauce
  • 16 slices of seasoned beef cheeks
  • 2 white onions
  • 50 g of butter
  • 20 g of sugar
  • 50 g of grated Pecorino Romano
  • salt and pepper


Dry the sliced seasoned beef cheeks in oven at about 110° for 40 minutes.

Lightly fry the garlic and the crushed red pepper in oil, add the tomato sauce, salt and pepper, and cook for 20 minutes up to obtain a very thick sauce.

Blend the rosemary with a little olive oil. Cut the two onions into thin slices and let them simmer for 20 minutes in the butter previously caramelized with sugar.

In a hot non-stick pan make small crepes with the grated Pecorino. Let them cook 1 minute per side over low heat, remove and let cool: they'll become dry and crispy.

Cook the Penne in salted water. In the centre of each plate place a thin disk of tomato sauce, put over it the Penne very hot; add the caramelized onion, the dried beef cheeks ant the Pecorino crepes in small pieces, top with a few drops of rosemary oil.

SUGGESTED WINE: Terre di Franciacorta Bianco Rampaneto CANTINA CAVALLERI.

Valdigrano di Flavio Pagani srl

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25038 Rovato (BS)
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