Amatriciana Pasta
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
- 200g/7ozs. guanciale
- 1 onion, peeled and finely diced
- 3 cloves garlic, peeled and finely diced
- 400ml/14oz tin San Marzano tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons red pepper flakes
- 500g/1.1lbs spaghetti or bucatini
- Plenty of pecorino cheese
- Salt and black pepper
Step 1 - Cut guanciale into small pieces using a very sharp knife (rind, fat and all). Heat a large frypan on low to medium heat and cook own the guanciale for around 8-10 minutes to render out the fat.
Step 2 - Add the onion and garlic and sauté on medium heat until the onions are translucent but not browned (if they start to brown, turn down the heat). It will take around 10 minutes to cook the onion slowly. Add the tomatoes, tomato paste and red pepper flakes and simmer for 8-10 minutes. Taste for seasoning.
Step 3 - While the sauce is simmering, start cooking the pasta in a large pot of salted, boiling water. Take the pasta out of the water with tongs and add to the pan and coat in the sauce. Serve with black pepper and pecorino cheese.