Sean Connolly's pasta all'Amatriciana for Italian earthquake relief, #EatforItaly
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.
RECIPE: PASTA ALL'AMATRICIANA
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
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.