Reimagined Amatriciana with pork saddle and confit cherry tomatoes
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 1 h 15 min
- Serving: 4
- Cost: Average
PRESENTATION
If you are craving comfort food with a gourmet twist, this reimagined Amatriciana is your go-to. Straight from Lazio, Italy, it skips the guanciale—opting for pork loin Amatriciana instead. And you know what? It uses cured pork saddle. Really mellow flavor. Really good stuff. This swap gives it a lighter vibe but still packs a punch. Instead of the usual peeled tomatoes, we’ve got confit cherry tomatoes—slow-cooked until sweet and slightly caramelized. They add a depth to the sauce that really stands out. And listen, the zesty lemon brings a refreshing kick instead of the typical white wine. Plus, a generous sprinkle of Pecorino Romano cheese melts right into everything, making it super creamy and savory.
The beauty of this homemade Amatriciana sauce? It combines tradition with a modern touch. In Lazio, tradition is key. But hey, there's always room for innovation—like swapping in pork loin as a guanciale substitute. The tender pork? Blends perfectly with those golden cherry tomatoes. Each bite’s a flavor burst. This dish is versatile, too. For sure. It even inspires variations like tuna-based Amatriciana or risotto with similar flavors. If you love pasta with pork or just want to try something different, this version really really delivers. Tossing everything with penne rigate? It traps all the saucy bits in the grooves—creating a dish loaded with moist goodness and sharp, salty cheese.
Honestly, it’s a perfect example of how Italian cuisine can honor old ways while allowing for some creativity at the dinner table. Whether you're an innovative cook or have a traditional palate, this dish is sure to satisfy your cravings and offer a new take on a beloved classic. Can't go wrong.
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INGREDIENTS
- Penne Rigate pasta 11.5 oz (320 g)
- Tomato purée 1.7 cups (400 g) - yellow
- Pork 3.5 oz (100 g) - dry-cured pork loin
- Garlic 2 cloves
- Basil 10 leaves
- Green Peperoncino to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the confit cherry tomatoes
- Cherry tomatoes 1.7 cups (250 g)
- Extra virgin olive oil to taste
- Sugar 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- To serve
- Pecorino Romano PDO cheese 1.8 oz (50 g)
- Lemon peel to taste
How to prepare Reimagined Amatriciana with pork saddle and confit cherry tomatoes
To make the reimagined amatriciana with pork saddle and confit cherry tomatoes, start with the tomatoes: halve the cherry tomatoes 1, then arrange them in a baking pan lined with parchment paper with the cut side facing up. Season with a little sugar 2, salt, pepper and oil 3 and roast in a preheated convection oven at 348b0F for about an hour.
When the confit tomatoes are almost done, continue with the rest of the recipe: slice the cured pork saddle first into thin slices 4, then into strips and finally into matchsticks 5. Slice the garlic cloves as well 6.
Add the pork saddle 7 and the garlic to a skillet 8, add a drizzle of oil 9 and brown over medium heat for a few minutes.
When the fat has rendered and the meat is crisp and golden, remove the garlic 10 and drain 11 on paper towels 12. Discard half of the fat and leave the rest in the pan.
Now pour the yellow tomato passata into the skillet with the cooking fond 13, then add a pinch of chili 14, salt and pepper 15.
Cook over medium heat for about 1015 minutes 16. Meanwhile, cook the penne in salted boiling water 17 and finely chop the basil 18.
Drain the pasta al dente 19 and toss briefly to combine with the sauce 20. With the heat off, add the confit tomatoes 21.
Also add the chopped basil 22 and the grated lemon zest 23. Finally, incorporate the browned pork saddle 34.
Mix well 25 and plate, finishing with a generous grating of Pecorino Romano 26. Your reimagined amatriciana with pork saddle and confit cherry tomatoes is ready to enjoy 27!