Discover one of the emblematic dishes of the Italian culinary tradition: Amatriciana pasta! A simple recipe that can be prepared with few ingredients, but always with quality ingredients! Amatriciana ...

Moises says Chitarra Alla Amatriciana (pronounced: key-tar-ra alla ama-treet-chee-ama) is from the town of Amatrice, north of Rome. Unlike most Italian dishes that use pancetta, Chitarra Alla ...

Amatriciana is a classic Roman tomato sauce that translates as "in the style of Amatrice," which is a town in central Italy. Traditionally made of guanciale (pork cheek), tomatoes, and pecorino cheese ...

From carbonara and amatriciana to crab noodles and silky mushroom sauce, these dishes show why the hollow noodle loves glossy ...

If you are craving comfort food with a gourmet twist, this reimagined Amatriciana is your go-to. Straight from Lazio, Italy, ...

Amatriciana is a very classic Roman sauce. It comes from the town of Amatrice, which is right outside of Rome. There are so many iterations of this sauce; some have lots of onions like mine, some have ...

This is a classic Italian dish that you can make in advance. It actually tastes better the next day. The extra time allows all the flavors to marry and intensify. Who doesn't love cheese? This easy-to ...

Chef Chris Kahle is a celebrity chef who has cooked for local celebs like Jessie James Deker! He will be in studio showing us how to make his famous Amatriciana pasta dish. To book Chef Kahle for ...

BACK in the last century, an Italian sommelier who became a friend spent a fair amount of time in my kitchen, much of it insisting that nearly every iconic American food was made not just first but ...

This tomato sauce is a consummate example of Italy’s “cucina povera” (literally “poor kitchen”), a dish of making do, and so variations abound. It comes from the town of Amatrice in northeastern Lazio ...

What I love about Amatriciana is its high ratio of happy-eating-satisfaction to prep time. It is a simple-to-make, tomato-based sauce — seasoned with guanciale, a bit of hot chile pepper and onion — ...