Plumas Amatriciana



400 g of GALLO wholemeal plumas

1 onion

8 pear tomatoes, ripe

2 garlic cloves

200 g of bacon, non-smoked

100 g of pecorino cheese, grated

Olive oil

Salt and black pepper

1 dry chili pepper (optional


Step 1

Cut the tomatoes in half and remove the seeds and water. Grate them and throw away the skin. Set aside the grated pulp.

Step 2

Finely chop or grate the onion. Chop the garlic. Cut the bacon into short strips. Chop the chili pepper, if you decide to include it.

Step 3

Add a little oil in a pan and cook the bacon over a high heat. When golden, lower the heat to medium and add the onion, cook until slightly golden.

Step 4

Next, add the garlic (and chili pepper, optional) and stir for 2 minutes. Add the tomato and lower the heat.

Step 5

Cook everything over a low heat for 30 minutes, adding a little water if the mixture goes dry. Add salt if required.

Step 6

Meanwhile, place a pot with abundant water and a little salt to heat, when it starts to boil, add the plumas. Stir often so they do not stick together. Cook for 9 minutes or until al dente.

Step 7

Strain the plumas and place them immediately in the hot sauce pan over a medium heat. Add the grated cheese and mix the sauce.

Step 8

Serve immediately on plates and top with a little more grated cheese.

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