Sean Connolly's pasta all'Amatriciana for Italian earthquake relief, #EatforItaly

Chef Sean Connolly has enlisted Amatrice's most famous pasta to raise funds for the quake-stricken town.
Kieran Scott

Chef Sean Connolly has enlisted Amatrice's most famous pasta to raise funds for the quake-stricken town.

Pasta all' Amatriciana hails from Amatrice, which was hit hard in the recent central Italian quakes

So, with World Pasta Day on Tuesday October 25, chef Sean Connolly has decided to raise funds by donating $15 from every plate of pasta all' Amatriciana sold on the day from his Auckland-based restaurant, Gusto, to the New Zealand Red Cross Italy Earthquake Appeal.

CNN reported since then more than 600 restaurants in Italy put the pasta dish on their menus, pledging to donate €2 from each sale to the Italian Red Cross, according to Paul Bell, a Rome blogger who's helping organise the campaign.

Penne all'Amatriciana traditionally uses guanciale, a bacone made from the pigs cheek.
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Penne all'Amatriciana traditionally uses guanciale, a bacone made from the pigs cheek.

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RECIPE: PASTA ALL'AMATRICIANA

Ingredients:

120grams Parmigiano-reggiano (Parmesan cheese)    
1 sliced red chilli         
2 cloves of fresh garlic
4 tablespoons extra-virgin olive oil
A pinch Italian flat leaf parsley, chopped
2 cups Napoli sauce (tomato sauce, good quality)
200g diced pancetta or guanciale
1 cup white wine 
400g penne pasta cooked al dente 

Method:

Fry pancetta in large frying pan, slowly rendering the fat out of the pancetta – don't discard the fat. Add garlic and cook until soft. Add white wine and keep cooking until fully reduced, then add Napoli sauce cooking slowly until thick and glossy. Add penne pasta and toss with olive oil, and mix with the parsley and half the quantity of parmesan.

Finely grate the remaining parmesan over the dish and serve on a large sharing plate.

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 - Stuff

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