Penne Amatriciana with Lardons Recipe | Abel & Cole
Penne Amatriciana with Lardons
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Prep: 15 mins
Cook: 25-30 mins
Tonight, feel the amore for this Roman classic made with high welfare British lardons and organic sweet vine tomatoes.
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699 kcal
(per portion)
Ingredients you'll need
  • 2 courgettes
  • 1 garlic clove
  • 400g vine tomatoes
  • 250g unsmoked lardons
  • A pinch of dried chilli flakes
  • ½ tsp caster sugar
  • 200g penne
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Deep frying pan or wok with a lid
  • Kitchen paper
  • Pan with a lid
  • Colander
Step by step this way
  • 1.

    Trim and dice the courgettes. Peel and grate or crush the garlic. Roughly chop the tomatoes.

  • 2.

    Warm 1 tbsp olive oil in a deep frying pan or wok. Add the lardons. Stir and fry over a medium heat for 5-6 mins till the lardons are golden and crisp. Lift them out of the pan. Pop on a plate lined with kitchen paper.

  • 3.

    Add the courgettes to the pan. Stir and fry for 5 mins till they’re golden. If they seem a bit dry and are sticking, add a splash of water.

  • 4.

    Stir in the garlic. Cook for 1 min till the pan smells sweet. Stir in the tomatoes. Add a pinch or two of dried chilli flakes (they're spicy so use as much as you prefer) and ½ tsp sugar. Add the lardons back to the pan.

  • 5.

    Season the sauce with a little pinch of salt and a big pinch of pepper. Warm till it starts to simmer. Turn the heat down. Cook without the lid for 10-15 mins till the sauce looks thick and rich.

  • 6.

    While the sauce cooks, fill a large pan with boiling water. Add a pinch of salt. Cover. Bring to the boil. Add the penne. Simmer for around 8 mins till the pasta is cooked but still has a bite.

  • 7.

    Taste the sauce. Season or add more sugar and dried chilli flakes if it needs it. Drain the penne. Serve the penne with the Amatriciana sauce, garnished with parsley leaves.

  • Tip

    Feeling flakey
    A spicy store cupboard essential, add chilli flakes to salad dressings – they’re really good mixed with oil and balsamic for warm potato salad or in sweet and sour Asian dressing with mango salad.