Spaghetti Amatriciana

This Spaghetti Amatriciana is simple. Sometimes all I want for dinner is a big bowl of no fuss or hassle. I'm not normally one to be put off by a very involved recipe - but sometimes, I'm just plain lazy or hungry - or both.

As simple as you like

Amatriciana translates as tomato and bacon - which is essentially just what this is. We use fancy Italian bacon called pancetta, but regular bacon works a treat too. It's a very simple dish to pull off that even the worst of cooks would struggle to make a mess of.

The whole dish was in my bowl in the time it took to boil the water and cook the pasta. Mange mange!

How to make my Spaghetti Amatriciana

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

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