Gastronomixs

Spaghetti all' Amatriciana

The secret to a good amatriciana occurs in the first phase, in which the flavours of the pancetta and onion are released.

Serves around ten people.

Spaghetti all' Amatriciana

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Ingredients

750

g

pancetta, sliced into matchsticks

90

ml

olive oil

6

 

dried chilli peppers, crumbled

360

g

red onion, finely diced (brunoise)

450

ml

red wine

2400

g

peeled plum tomatoes (tinned)

20

g

rosemary, finely chopped

20

g

oregano, finely chopped

300

g

Parmesan cheese

 

 

sea salt and freshly ground black pepper

750

g

dried pasta (Spaghetti)

Preparation method

  • Fry the chilli peppers and pancetta in olive oil until the pancetta is crispy.
  • Add the onions and rosemary and fry until the onions are crispy.
  • Deglaze with the red wine and reduce.
  • Add the tomatoes, oregano, and pepper.
  • Leave the sauce to simmer for at least 45 minutes until it is thick and almost dry. Season the sauce to taste.
  • Cook the penne in a large pan of salted boiling water until al dente and then drain.
  • Mix the penne into the sauce and serve with Parmesan cheese. 

Serving suggestions

  • Combine the sauce with penne, orecchiette, or farfalle.
  • To bring out the flavour of the pancetta even more, add cinnamon, cloves, and nutmeg to the sauce.
  • Variation tip: instead of using the somewhat sweet pancetta, use a smoked and/or salted type of bacon. You could also use smoked sea salt to enhance the flavour of this.

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