Pasta amatriciana

Name: Pasta amatriciana
Cook time: 1 h
Yield: 4-6
Cuisine: Italian
Ingredients: 1 kg very ripe tomatoes (or use tinned chopped tomatoes if short on time); 500g pasta; 1 tbsp olive oil; 1 small onion, very finely chopped; 2 tsp very finely chopped fresh chilli; 6 thin slices pancetta or 3 bacon slices; parmesan cheese shaved, to serve

March 27, 2018

This pasta sauce has a chilli kick.Murdoch Books

easyTime:30 mins - 1 hourServes:4-6

A recipe from the Good Food collection.

Ingredients

1 kg very ripe tomatoes (or use tinned chopped tomatoes if short on time)
500g pasta
1 tbsp olive oil
1 small onion, very finely chopped
2 tsp very finely chopped fresh chilli
6 thin slices pancetta or 3 bacon slices
parmesan cheese shaved, to serve

Method

Step 1
Finely chop the pancetta or bacon. Score a cross in the base of each tomato. Soak in boiling water for 1 minute, then drain and plunge into cold water briefly. Peel the skin away from the cross. Halve the tomatoes, remove the seeds and chop the flesh.
Step 2
Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
Step 3
Meanwhile, heat the oil in a heavy-based frying pan. Add the pancetta or bacon, onion and chilli and stir over medium heat for 3 minutes. Add the tomato and season to taste. Reduce the heat and simmer for 3 minutes. Add the sauce to the pasta and toss until well combined. Serve garnished with shavings of parmesan cheese, if desired.