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Penne All Amatriciana
Ingredients
- 250 gm pancetta stesa cut into matchsticks
- 2 Tbsp. extra virgin olive oil
- 2 x dry chillies crumbled
- 2 x red onions peeled and finely minced
- 150 ml red wine
- 1 x 800g tin peeled plum tomatoes liquid removed if very liquid
- 2 Tbsp. rosemary
- sea salt and freshly grnd black pepper
- 250 gm penne
- 100 gm parmesan freshly grated
- 1 handf fresh oregano
Directions
- Place the pancetta oil and chillies in a large saucepan heat and fry till the pancetta becomes crisp.
- Then add in the onions and rosemary and continue to fry till they have also become light brown and crisp.
- Add in the red wine it will reduce almost immediately then the tomatoes and season with the oregano and pepper.
- Bring to the boil lower the heat and simmer for at least 45 min till thick and almost dry. Check for seasoning.
- Cook the penne in a generous amount of boiling salted water then drain thoroughly.
- Add in to the sauce mix and serve with parmesan.
- The secret of a successful amatriciana is the initial infusion of thr pancetta and onion.
- Serves 6
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