Recipe: Spaghetti all’Amatriciana
This is the most perfect pasta dish of all, no exageration! The simplicity of garlic and pancetta in tomato sauce, slowly simmered down with a splash of wine and chilli, magically turns into mouth-watering richly flavoured pasta sauce. I love it because it’s fast and a guaranteed satisfying dish every time.
Notes: Substitute smokey bacon rashes if you can’t find pancetta
140g pancetta chopped into small cubes
2 cloves garlic, minced
1/2 tsp dried chilli or 1 fresh red chilli
Splash of white or red wine
Salt & cracked black pepper
400g tin good quality italian tomatoes + good splash water
Parmesan for garnish
- Fry pancetta in olive oil until nice and crisp. Add garlic and chilli, cook for 1 minute, stirring continuously so garlic doesn’t burn.
- Next add a splash of wine to deglaze plan and collect juices, then pour in tinned tomatoes and splash of water to loosen sauce. Season with salt and pepper, bring to the boil then place a lid on top and turn to simmer for 20 minutes.
- Cook spaghetti to packet instructions.
- After this time check the sauce to see if it’s a nice thick consistency, if too dry add a tiny splash of water and heat through for a few more minutes. If right then remove from heat.
- To serve. Drizzle a good amount of olive oil through the tomato pancetta sauce and stir through, this gives it additional taste and beautiful glossy look. Combine with the pasta and service with shavings of parmesan cheese.