Amatriciana is one of the best known of Italian sauces and it has an ancient tradition. Davide Scabin, who has earned two Michelin stars with his Combal Zero Restaurant in Rivoli, outside of Turin, and who is a great pasta scientist, tried his version in a pressure cooker: all the ingredients straight on the stove, close the lid and done. Times and quantities are calculated to the smallest detail and a special pasta like Monograno Felicetti can pass the test brilliantly. The al dente result is also healthier, because it uses less than half of the salt, no added fat and 80% less water.
The amatriciana pasta recipe
Here is the recipe that can be made in 11 minutes flat.
Ingredients for 4 people
1 lb rigatoni pasta (Monograno Felicetti type) ,18 oz pureed peeled S. Marzano tomatoes , 2 unpeeled garlic cloves, 3 tablespoons white wine , pinch of fresh chili pepper, 1 tsp salt , 5 oz guanciale (bacon) cut into thin slices, 3 oz pecorino cheese , 2 1/4 cups of water
How to Put all the ingredients, except the pecorino, in the cold pressure cooker. Close it and place it on the largest burner on high. Set 11 minutes on a timer (regardless of when the pot starts to whistle). At the end of the time, remove the pot from the heat and, as soon as the steam vent valve comes down, open it. Open the lid, remove the garlic. Mix the pecorino in with a wooden spoon. Serve with freshly ground black pepper.