This week, we look to Italy for both legs of our food and wine pairing. [level-members]
Pasta “all’Amatriciana” is hardly an unknown dish but not one as common as many you’ll see on Italian restaurant menus and is certainly not a common go-to.
This Bucatini all’Amatriciana recipe from Food52 is fairly standard, fairly simple, and fairly delicious.
For wine, you might consider suggesting a medium-bodied Italian red, like a Sangiovese or Montepulciano. Both varietals are popular enough for there to be interesting wines at many different price points.
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