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.

Tagliatelle All'amatriciana

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    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.

    • 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.

    • 3

      Meanwhile, cook the tagliatelle in a large pot of lightly salted water according the package instructions until al dente. Drain well.

    • 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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