Riggatoni Amatriciana

It's Pasta ,so you know I love it right? Riggatoni Amatriciana

 A rich tomato pasta sauce with a hint of chili, crispy pancetta (though you could substitute smoked, streaky bacon) and served with freshly grated Parmesan will hit the spot on a chilly evening. Perhaps a glass of full-bodied red wine will complete the dish...

This my friends is supposed to be one of the great traditional Italian sauces, amatriciana is much-loved across the world. Salty pancetta adds depth to this tomato-based sauce which marries well with the slight chilli kick.


INGREDIENTS:

•14.1 oz rigatoni

 •4 slices pancetta, diced

•0.5 onion, chopped

•1 clove garlic, minced

•0.2 tsp dried crushed chillies

•2 400g tins peeled plum tomatoes

•1 handful chopped fresh basil and parsley

•0.7 oz flaked parmesan

DIRECTIONS:

1.Cook the pancetta in a saucepan over medium high heat until crisp, about 5 minutes.

2.Drain all but 2 tablespoons of fat from the pan. Add onions and cook over medium heat for about 3 minutes.

3.Stir in garlic and crushed chillies, and cook for 30 seconds.

4.Add tinned tomatoes and simmer for 10 minutes, breaking up tomatoes with your spoon.

5.Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, according to packet instructions.

6.Stir in basil and parsley into the sauce and then toss with the cooked pasta.

7.Serve with flaked parmesan on top.


And there it is...Enjoy with a nice red wine..

Eat well my friends!