Name: Spaghetti Amatriciana
Yield: Makes 4 Servings
Ingredients: Tomato paste, 2 tablespoons; Canned whole plum (Roma) tomatoes, 2½ cups (20 fl oz/625 ml), chopped, with juice; Pecorino romano or Parmesan cheese, ½ cup (2 oz/60 g) freshly grated; Yellow onion, 1 small, finely chopped; Spaghetti, 1 lb (500 g); Red pepper flakes, 1 teaspoon; Olive oil, 2 tablespoons; Salt; Dry white wine, ½ cup (4 fl oz/125 ml); Pancetta or thick-cut bacon, 3 oz (90 g), chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 2 tablespoons
Pancetta or thick-cut bacon, 3 oz (90

Method

Make the sauce

Bring a large pot of water to a boil. In a large frying pan over medium-low heat, warm the oil. Add the pancetta, onion, and red pepper flakes and sauté until the onion is softened and the pancetta is lightly browned, about 6 minutes. Stir in the wine and tomato paste. Reduce the heat to low and cook until the wine evaporates slightly, about

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Spaghetti Amatriciana

Ingredients

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