Tuesday 5 April 2011

Penne Amatriciana

Penne Amatriciana
A simple but classic pasta dish!  Rich tomato sauce with smoky pancetta and hot, hot, hot!!
Serves 2
Prep time: 15 minutes
Cooking time: 2 hours
A splash of olive oil
250g pancetta or smoked bacon, thickly sliced
1 ½ red onions, finely chopped
2 fresh red chillies, deseeded and finely chopped
1 (2 if you like it hot) small dried chillies, finely chopped and crumbled
1 tbsp fresh rosemary, finely chopped
2 cloves of garlic finely chopped
100ml red wine
2x400g tins of chopped tomatoes
250g penne pasta
2 handfuls of freshly grated parmesan cheese
(plus extra for serving)
Freshly ground salt & pepper

1.  Heat the olive oil in a large heavy based pan or wok and fry the pancetta on a high heat for 6-8 minutes or until crisp.  Add the onions and gently fry for about 15 minutes stirring occasionally.

2.  Add the chilli, garlic and rosemary and stir for 1-2 minutes.  Pour in the wine and turn up the heat so that the alcohol evaporates.  Then add the chopped tomatoes.  Reduce the heat to low and gently simmer uncovered for about 1 ½ hours stirring occasionally until the sauce has reduced to a very thick consistency.

3.  Meanwhile cook the pasta as to packet instructions in salted water until al dente.

4.  Stir in 2 handfuls of Parmesan into the sauce and cook for a further minute and season to taste.  Drain the pasta and mix with the sauce.  Serve on warm plates and scatter with Parmesan.

Cooks Tips
v  Instead of rosemary you can use basil or oregano to change the taste.

1 comment:

  1. One of my favourite pasta recipes. I use slightly less rosemary than the recipe calls for, as I find fresh rosemary can be very overpowering