My friend Greg Burke, Fox News Channel’s man in Rome (we worked together during Papal April ’05) has a new video on his blog about making rigatoni all’amatriciana.
He and intrepid producer Mario (great guy) head to the apartment of another friend, Liz Lev, who teaches art history in Rome. They whip up this Roman classic.
Check him out and leave him some WDTPRS love in the comments! Spike those stats!
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Father,
Thank you for alerting us to this. I fell in love with this dish during a semester in Rome. I can’t wait to find the correct way to make it.
Father,
Greg did not let me know this time, but I found it last night. I left a comment but it did not post. I wonder if I’m doing something wrong or if it takes a while (a looooong while, if so) for the comment to post.
Left a comment, but it didn’t register. They might be filtering comments.
Dear Fr. Z,
How awesome you are!! We were in Rome over Christmas and this was my son’s absolute favorite! What about more specifics on the amounts and exact names of ingredients for those of us who are not great cooks??
Thank you!
RichR,
It does look that way. I tried posting last night, and it did not appear. I tried again this morning and it took about two hours for it to post.
I though pasta all’amatriciana was supposed to be spicy
Isn’t it supposed to be bucatini?
Father,
As an aside; Do you know where I can get a good pasta maker?
Thanks.
Gotta try this , no cheek meat avaiable, so guess I will use pork steak.
I cook my pasta all’amatriciana like in the video but with the addition of a tsp. of red pepper flakes.
No no, not pork steak please! Cured pork–pancetta or regular bacon, if no guanciale available. Yes to a bit of red pepper. And bucatini by all means if you have them, but spaghetti or rigatoni are fine too.
Postumus :
100% d’accordo! this recipe is very novus ordo! should be: bucatini, guanciale,peperoncini,whole fresh tomatoes and to be eaten w/ wine and versus orientem!