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Tagliatelle All’amatriciana
The fresh tomato pasta sauce is flavored with pancetta and hot red pepper flakes for a spicy kick.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 2 tbsp extra virgin olive oil | 1/4 teaspoon crushed hot red pepper flakes | |
| 4 oz (115 g) pancetta, cubed | 2 lb (900 g) ripe Roma (plum) tomatoes, peeled, seeded and chopped, or one 28 oz (784 g) can chopped tomatoes with their juices | |
| 1 onion, finely chopped | salt and freshly ground black pepper | |
| 1 celery stalk, finely chopped | 1 lb (450 g) dried tagliatelle or fettuccine | |
| 2 garlic cloves, minced | freshly grated Pecorino Romano, to serve |
directions
Prep:
10 min
Total:
30 min (Quick)
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1
Heat the oil in a large saucepan over medium-high heat. Add the pancetta and cook about 3 minutes, or until beginning to brown. Using a slotted spoon, transfer the pancetta to a plate.
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2
Add the onion and celery and reduce the heat to medium-low. Cook, stirring often, about 6 minutes, or until softened. Stir in the garlic and hot pepper and cook for 1 minute. Add the tomatoes and bring to a simmer. Simmer, stirring occasionally, for about 15 minutes, until the sauce is thick.
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3
Meanwhile, cook the tagliatelle in a large pot of lightly salted water according the package instructions until al dente. Drain well.
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4
Return the pasta to the pot. Add the pancetta and tomato sauce and stir well. Season with salt and pepper. Serve immediately, with the cheese passed on the side.
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