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Pasta amatriciana

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This pasta sauce has a chilli kick.
This pasta sauce has a chilli kick.Murdoch Books

A recipe from the Good Food collection.

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Ingredients

  • 1 kg very ripe tomatoes (or use tinned chopped tomatoes if short on time)

  • 500g pasta 

  • 1 tbsp olive oil

  • 1 small onion, very finely chopped

  • 2 tsp very finely chopped fresh chilli 

  • 6 thin slices pancetta or 3 bacon slices

  • parmesan cheese shaved, to serve

Method

  1. Step 1

    Finely chop the pancetta or bacon. Score a cross in the base of each tomato. Soak in boiling water for 1 minute, then drain and plunge into cold water briefly. Peel the skin away from the cross. Halve the tomatoes, remove the seeds and chop the flesh.

  2. Step 2

    Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.

  3. Step 3

    Meanwhile, heat the oil in a heavy-based frying pan. Add the pancetta or bacon, onion and chilli and stir over medium heat for 3 minutes. Add the tomato and season to taste. Reduce the heat and simmer for 3 minutes. Add the sauce to the pasta and toss until well combined. Serve garnished with shavings of parmesan cheese, if desired.

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