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Recipe: Cavatelli Pasta alla Amatriciana : Inside IWM

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Recipe: Cavatelli Pasta alla Amatriciana

Posted on | September 23, 2011 | Written by Tim Hemphill | No Comments

The Fall Equinox is today!  As this cooler weather starts to roll into New York, our appetites change for something a little heartier and warming to our tastes.  For a recommendation on what we should be eating now, I consulted our highly esteemed Chef Kevin Sippel.  He always provides our IWM tasting menus with Italian delicacies that dance in your mouth and comfort your stomach, creating the perfect compliment to the magic in our glasses.  Though he’s a busy guy, he was able to take some time out to share a recipe with me that I now pass on to you.  It’s based on a Roman dish incorporating pasta that looks like miniature hot dog buns and guanciale (otherwise known as pig cheeks).

Cavatelli Pasta alla Amatriciana


1 lb. ricotta

1 lb. flour

A Pinch of salt

1/2 cup of water Making Cavatelli by hand, as our kitchen does, takes some time–even if you use a pasta bike. If you want to make it by hand, this site gives a good tutorial. There’s no shame in buying it.


Cook on low heat for 45 minutes:

16 oz. canned tomatoes

1 Tbs. kosher salt

Combine following ingredients and fry for 15 minutes on low heat:

2 cup Olive oil

1 bunch Basil

1 head Garlic

1 tsp. Crushed red pepper

Strain reserve oil and add to tomatoes, mixing thoroughly until emulsified.

Then take 6 oz. guanciale

Slice guanciale thin, cut into small dice and render it down until crispy.

Add to sauce.

Combine pasta with sauce and cook for 1 minute, turn fire off and add the following:

1 Tps. chopped arugula

3 Tbs. grana pandano cheese

1 Tbs. butter

Serve and enjoy.

You can try this at home and enjoy with your favorite bottle of wine.  We suggest the Agricola Punica Barrua 2006 or Montevertine Pian del Ciampolo 2009, both great wines that will complement this dish with the style that fall requires.


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