The mushrooms in this all'amatriciana mimic the umami of guanciale or pancetta.
2 portobello mushrooms, cut into 2cm cubes
½ cup olive oil, plus extra to coat the pasta
1 small brown onion, finely chopped
4 garlic cloves
700ml tomato passata
½ tsp dried chilli flakes
5 sundried tomatoes, finely chopped
1 cup grated pecorino, to serve
1. Heat your oven to 180C fan-forced (200C conventional). Toss the mushrooms in about half the olive oil and season well with salt and pepper. Spread on a lined baking tray and roast in the oven for about 30 minutes until golden and a little shrivelled.
2. While the mushrooms are roasting, heat a wide saucepan or deep frying pan over medium heat and add the remaining oil. Fry the onion and garlic for about 5 minutes until fragrant and starting to brown. Add the passata, chilli, sundried tomatoes and plenty of black pepper. Bring to a simmer and then cook for 15 minutes covered, then uncover and continue to simmer for another 10 minutes until the sauce thickens. Taste and adjust the seasoning.
3. Cook the pasta in salted water (I start to test the pasta for doneness about 2 minutes before it says so on the packet). When the pasta is al dente, remove it from the water and transfer to the sauce. Add the mushrooms and a little extra olive oil and toss to mix the pasta with the sauce and mushrooms. Serve with plenty of grated pecorino.
Also try: Adam Liaw's meatball spaghetti
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.