You may not be able to pronounce amatriciana (for the record, it's ama-tree-cha-na), but we're sure you'll be able to articulate the deliciousness of this dish. We modify tradition a bit here (we prefer to think of it as American innovation) with marinara sauce and shallot, but the salty, delicious prosciutto is as Italian as the tri-color flag. Served with pecorino garlic bread, this pasta will make your weekday meal a delight, whether you can say it or not.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Stem and mince parsley.
Halve ciabatta lengthwise.
Coarsely chop prosciutto.
Make the Sauce
Place a medium non-stick pan over medium-low heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for bread) and red pepper flakes (add half for a subtle touch of heat, or more to your taste) to hot pan and cook until fragrant, 30-60 seconds.
Add shallot and a pinch of salt. Stir occasionally until shallot just begins to soften, 2 minutes.
Add marinara, ½ cup water, and prosciutto (reserve a pinch for garnish) and bring to a simmer. Stir occasionally until slightly thickened, 8-10 minutes.
While sauce cooks, make bread.
Make the Pecorino Garlic Bread
Combine 2 tsp. olive oil, remaining garlic, a pinch of parsley (reserve remaining for garnish), and half the pecorino (reserving remaining for garnish) in a mixing bowl.
Place ciabatta on prepared baking sheet, cut side up, and spread pecorino-garlic mixture on bread. Bake until golden brown, 6-9 minutes.
While bread bakes, cook pasta.
Cook the Pasta
Add pasta to boiling water and cook until al dente, 7-8 minutes.
Drain in a colander and add pasta to pan with sauce. Toss to coat.
Finish the Dish
Plate dish as pictured on front of card, garnishing with remaining pecorino, reserved prosciutto, and reserved parsley. Bon appétit!
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