Penne all’ Amatriciana

Name: Penne all’ Amatriciana
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 × 800 g (1.¾ lb) tin peeled plum tomatoes, drained if very liquid; 250 g (9 oz) penne; sea salt and freshly ground black pepper; 100 g (4 oz) Parmesan, freshly grated; 150 ml (5 fl oz) red wine; 2 tablespoons olive oil; 2 dried chillies, crumbled; 2 red onions, peeled and finely chopped; 2 tablespoons rosemary; 250 g (9 oz) pancetta stesa, cut into matchsticks; A handful of fresh oregano

Preparation info

Serves
6

Difficulty
Medium

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

The secret of a successful amatriciana is the initial infusion of the pancetta and onion.

Ingredients

250 g (9 oz) pancetta stesa, cut into matchsticks
2 tablespoons olive oil

Method

Place the pancetta, oil and chillies in a large saucepan, heat and fry until the pancetta becomes crisp. Then add the onions and rosemary and continue to fry until they have also become light brown and crisp. Add the red wine – it will reduce almost immediately – then the tomatoes and season with the oregano and pepper. Bring to the boil, lower the heat and simmer for at least 45 minutes, until

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Pasta & Risotto

No reviews for this recipe

The licensor does not allow printing of this title