Seghesio Family Vineyards' Pasta Amatriciana

Seghesio Family Vineyards' Pasta Amatriciana

Crispy pancetta, sweet onions, and pasta deglazed in white wine are some of the star ingredients that make up Seghesio Family Vineyards' vegetarian Pasta Amatriciana. Pair it with their Monte Rosso Zinfandel for the perfect dish. 

Servings: 4

Cook Time: 40 minutes

Pair With: Seghesio Family Vineyards Monte Rosso Zinfandel

Cuisine: Italian

Source: Recipe and photo courtesy of Seghesio Family Vineyards


1 1/2 cups pancetta, diced

1 tablespoon olive oil

1 cup onion, diced

2 tablespoons garlic, minced

1 1/2 teaspoons chili flake

3/4 cup tomato paste

3/4 cup white wine

2 quarts diced San Marzano tomatoes with their liquid

1 pound dry spaghetti, cooked per package

salt to taste

extra virgin olive oil

pecorino Romano to garnish


Cook pancetta in olive oil until rendered and crispy. Strain off fat, measure 1 1/2 tablespoons and return them to the pan.

Sweat onions in reserved fat over medium heat, add garlic and cook for 1 minute. Add chili flake and tomato paste. Cook, while stirring, until paste begins to stick to the bottom of the pan. Deglaze with white wine and cook until it thickens again into a paste. Add tomatoes and their liquid. Cover and cook for ten minutes.

Uncover, add pancetta and simmer for ten minutes. Season to taste with salt. Toss with cooked pasta to your liking and serve in bowls garnished with extra virgin olive oil and pecorino Romano.

Chef's Notes:

Extra sauce can be refrigerated or frozen.

Recipe Courtesy Of

Seghesio Family Vineyards

Over the past 122 years, five generations of the Seghesio family have acquired, planted, and farmed 300 prime vineyard acres in Sonoma County’s Alexander, Dry Creek, and Russian River Valleys.