Spaghetti all'Amatriciana Recipe

Ingredients

1 red onion
2 garlic cloves
1 chilli
200g cubed pancetta
400g tin of chopped tomatoes
500g spaghetti
50g grated Parmesan

Prep: 10 mins | Cook: 20 mins

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Method

1. Bring a large pan of salted water to the boil. Peel, trim and finely dice the onion. Peel and crush, finely slice, or grate the garlic. Slice the chilli in half lengthways, scooping out the seeds and pith if you prefer less heat. Finely slice the chilli. Set the veg aside.

2. Place a large frying pan on a medium heat. Add 1 tbsp olive oil and the pancetta. Fry for 3-5 mins, stirring regularly, till the fat has rendered and it’s beginning to turn golden brown. Use a slotted spoon to transfer the pancetta to a plate.

3. Reduce the heat to low and add the diced onion to the pan. Gently fry, stirring often, for 7-8 mins till glossy. Add the garlic and chilli and fry for a further 2- 3 mins, stirring, till fragrant.

4. Tip in the tomatoes and bring to a simmer. Gently cook till the mixture has thickened and formed a rich sauce – about 8 mins. Return the pancetta to the pan and stir to mix. Season with salt and pepper or a pinch of sugar, if you think it needs it.

5. While the sauce simmers, check the water in the other pan. Once the water is boiling, add the spaghetti and simmer for 8-10 mins till almost tender. When the pasta is ready either drain it in a colander, reserving a mugful of water, or use tongs to lift the pasta directly into the pan of sauce.

6. Sprinkle in half of the Parmesan and toss well to mix. Add little pasta cooking water for a looser sauce, if you like. Divide the pasta between four warm plates and dust with the remaining Parmesan to serve.