RatingYields2 Servings
Prep Time15 minsCook Time25 mins

Ingredients

2 tbsp olive oil
½ cup pancetta
½ onionfinely diced
1 stick celeryfinely diced
2 cloves garlicfinely chopped
1 pinch mild chilli flakes
1 cup dry white wine
400 can tomato pulpor chopped tomatoes
Salt & pepper
Freshly grated Parmigiana Regianofor serving
1 Pack Spaghetti

Directions

1

Put a large pan of salted water for the pasta on the stove to heat while you're making the sauce.

2

In a large deep frying pan, heat the oil over a moderate heat. Add the pancetta and fry for 4 minutes until just beginning to crisp.

3

Stir in the onion, celery, garlic, chilli flakes and oregano into the pan and fry. for 4-5 minutes until the onions are soft.

4

Pour in the wine and let it sizzle for 30 seconds or so until the alcohol has burned off.

5

Now add the tomato and a cup of water. Stir well and let this come to a simmer. Season generously with salt and pepper to taste. Simmer for 15 minutes then remove from the heat.

6

When the pasta water is boiling, cook the pasta to the packet instruction minus about 1 minute. Drain and add directly to the pasta sauce over a moderate heat. Toss it around and cook for a further 2 minutes. Remove from the heat and you're ready to serve.

7

Portion up and dust generously with finely grated Pecorino or Parmigiano Regiano.

Ingredients

 2 tbsp olive oil
 ½ cup pancetta
 ½ onionfinely diced
 1 stick celeryfinely diced
 2 cloves garlicfinely chopped
 1 pinch mild chilli flakes
 1 cup dry white wine
 400 can tomato pulpor chopped tomatoes
 Salt & pepper
 Freshly grated Parmigiana Regianofor serving
 1 Pack Spaghetti

Directions

1

Put a large pan of salted water for the pasta on the stove to heat while you're making the sauce.

2

In a large deep frying pan, heat the oil over a moderate heat. Add the pancetta and fry for 4 minutes until just beginning to crisp.

3

Stir in the onion, celery, garlic, chilli flakes and oregano into the pan and fry. for 4-5 minutes until the onions are soft.

4

Pour in the wine and let it sizzle for 30 seconds or so until the alcohol has burned off.

5

Now add the tomato and a cup of water. Stir well and let this come to a simmer. Season generously with salt and pepper to taste. Simmer for 15 minutes then remove from the heat.

6

When the pasta water is boiling, cook the pasta to the packet instruction minus about 1 minute. Drain and add directly to the pasta sauce over a moderate heat. Toss it around and cook for a further 2 minutes. Remove from the heat and you're ready to serve.

7

Portion up and dust generously with finely grated Pecorino or Parmigiano Regiano.

Spaghetti Amatriciana