Penne all’ Amatriciana

Preparation info

  • Serves


    • Difficulty


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.


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


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