Penne Amatriciana Recipes

PENNE AMATRICIANA

Steps:

• Heat a splash of olive oil in a pan and fry the pancetta for 4-5 minutes until crisp. Add the onions and lightly fry until soft, about 15 minutes. Stir in the chili and cook for 1-2 more minutes.
• Pour in the wine and turn up the heat to high, cooking until the alcohol has evaporated. Stir, then add the chopped tomatoes and rosemary.
• Reduce the heat to low and allow the sauce to simmer for 2 hours 30 minutes, until thick and fairly dry.
• Cook the penne in boiling salted water until al dente, about 10 minutes. Drain and set aside.
• Stir in 8 tbs of the parmesan into the sauce and cook for 1 more minute, then mix with the pasta and season with black pepper. Serve on plates and scatter over the rest of parmesan.

PENNE AMATRICIANA

Steps:

• Heat the oil in a large skillet, add the pancetta or bacon and saute over medium heat until the pancetta is beginning to turn golden. Add the onion and cook over low heat about 10 minutes, until it is very soft.
• While the onion is cooking, bring a large pot of salted water to a boil.
• When the onion is soft, stir in the garlic, tomatoes and chili, increase heat to medium and allow to cook, stirring from time to time, until the tomatoes are soft, about 10 minutes.
• While the tomatoes are cooking add the penne to the boiling water, stir and cook for eight minutes. Drain thoroughly.
• Season tomato sauce to taste, add penne and parsley to skillet, stir and cook a minute or two longer so ingredients thoroughly intermingle, then serve with grated Parmesan.