Pasta: All' Amatriciana

Pasta: All' Amatriciana

©Shutterstock

Pasta: All' Amatriciana

Pasta: All' Amatriciana

©Shutterstock

Ingredients (Serves 4)

500
g
spaghetti or bucatini
150
g
Pancetta
1
onion, peeled
1
hot chilli
800
g
large red tomatoes
2
tablespoon
olive oil
salt
pepper
2
tablespoon
Pecorino cheese, grated
  • Cut the pancetta into cubes and fry in a pan. Peel and finely dice the onion. Add the olive oil and the onion to the pan and fry until translucent.
  • Roughly score the skin of the tomatoes and pour scalding water over them. This will loosen the skin so you’ll be able to remove it. Slice the tomatoes in half and remove the seeds. Cut the tomato flesh into small cubes.
  • Wash the hot chilli, remove the seeds and chop finely.
  • Now add the tomato pieces to the onion and pancetta. Then add the red chilli to the sauce. Stir and simmer.
  • Bring a large pot of salted water to the boil. Cook the spaghetti or bucatini al dente.
  • Before serving, stir 1 to 2 tablespoons of pecorino into the sauce and season with salt and pepper.
  • Mix the pasta and the sauce in a bowl and serve with additional pecorino cheese to taste.