Pasta Amatriciana |
Pasta Amatriciana
Servings: 4
  • 2 tbsp of vegetable oil
  • 15 gr butter
  • 1 medium onion finely chopped
  • 6 mm/1/4 inc thick slice of pancetta cut into strips
  • 400 gr tinned imported Italian plum tomatoes drained and cut up
  • chopped hot red chilli
  • pepper to taste
  • salt
  • 3 tbsp freshly grated parmezan
  • 450 gr pasta
  1. Marcella recommends using bucatini for the pasta shape. Since I did not have that available I used conchi's (I think they were called that, but I am not sure!) penne, rigatoni or conchiglie would also work equally well.
  2. 1. Put the oil, butter and onion in a saucepan and turn on the heat to medium. Saute the onion until it becomes coloured a pale gold, then add the pancetta. Where I live it is impossible to find pancetta that is thicker then very thin and already sliced so I used thinly sliced pancetta but left the slices on top of eachother which then resembled a slightly thicker slice. Cook for about 1 minute, stirring once or twice. Add the tomatoes, chili pepper and salt, and cook, uncovered, at a steady gentle simmer for about 25 minutes. Taste and correct for salt and hot pepper.
  3. 2. Toss the pasta with the sauce, then add both cheeses, and toss thoroughly. I could only find the one cheese, so I used only parmezan, which worked great anyway.