Happy National Pasta Month! Here’s an Easy-To-Make Strozzapretti Recipe—With a Lil’ Kick To It

Given that it’s National Pasta Month—embrace it, people!—we decided to reach out to one of our favorite local Italian eateries to find an easy-to-make, but oh-so-tasty pasta recipe. Cue the executive chef Bryant Wigger at Tavernonna Italian Kitchen at Hotel Phillips and his famous Strozzapretti all’Amatriciana. “Italian food to me is using three amazing ingredients and keeping them simple,” he says. “I love the saltiness of the pancetta and the pecorino, sweet of the tomato sauce—and I add the chili flakes at the very last second to keep each bite fresh and new.”

Strozzapretti all’Amatriciana

1 ounce olive oil
8 slices of pancetta
1 garlic clove, sliced thinly
6 ounces tomato sauce
1 pinch chili flakes
4 ounces strozzapretti (or your favorite pasta)
2 ounces pecorino romano
1 ounce olive oil for finishing


Cook pancetta in olive oil on medium high heat until browned, add the garlic and cook quickly for 20 seconds or until garlic starts to brown around the edges. Add the tomato sauce and reduce by half. Cook pasta in boiling, salted water for 2-3 minutes, drain and add to the tomato sauce. Toss and add cheese, chili flakes, and extra virgin olive oil. Plate and top with a small amount of pecorino. Enjoy!