Penne all’Amatriciana

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

This is one of the first dishes I cooked regularly after leaving university, and was a stalwart when having girls over for dinner. It took a couple of hours, smelt wondrous and tasted divine. It also gave time for a few glasses of wine. This was all about seduction via the stomach.


  • 3 tablespoons olive oil
  • 600 g/1 lb 5


Heat the oil in a large heavy-bottomed saucepan over a medium–high heat and fry the pancetta until crisp. Reduce the heat to medium, add the onions and cook for about 10 minutes, until soft. Add the chilli and rosemary and cook for 2 minutes.

Chuck in the wine and increase the heat to burn off the alcohol; stir to deglaze the pan. Add the tomatoes and check the seasoning.

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