Name: Ziti Amatriciana
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: Italy
Ingredients: 500 g (1 lb) dried ziti; 400 g (12¾ oz) pancetta or bacon, cut into 5 mm (¼ inch) thick pieces; 2-3 chillies, finely sliced or ½ teaspoon dried chilli flakes; 1 onion, thinly sliced; 2 X 425 g (13½ oz) cans chopped Italian tomatoes or 1.75 kg (3½ lb) fresh tomatoes, peeled and chopped; 2 tablespoons olive oil; freshly grated Parmesan, to serve

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

The ziti used in this recipe are very long thin tubes. If unavailable, use macaroni or penne.

Ingredients

2 tablespoons olive oil
400 g (12¾ oz) pancetta or bac

Europe
Italy
Main course
Mediterranean
Pasta

Method

In a heavy-based saucepan, heat half the oil and slowly brown the pancetta or bacon for 5 minutes, then drain and set aside on paper towels. Add the onion and lightly brown for about 3 minutes, then add the chilli and cook for 2 minutes. Add the pancetta or bacon and the tomatoes, cover and cook over medium heat for about 20 minutes, then cook uncovered for a further 10-15

‌

Ingredients

Method

Part of