350g Mezze Maniche Rigate pasta
- 125g pancetta, diced
- 1 tin of San Marzano tomatoes (400g)
- 100ml white wine
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 teaspoon chilli flakes (adjust to taste)
- Salt and black pepper to taste
- Grated Pecorino Romano cheese (for garnish)
Step by Step Instructions
Bringing a large pot of salted water to the boil. Cook the pasta for 5 minutes less than the package instructions. Set aside a cup of the pasta water before draining.
In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy and golden brown. Remove the pancetta from the pan and set it aside on a plate lined with paper towels to drain excess oil.
In the same pan, add the minced garlic, chopped onion, and chilli flakes. Sauté them in the pancetta drippings for around 5 mins until the onions become translucent and fragrant.
Deglaze the pan with your white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce for a couple of minutes.
Crush the San Marzano tomatoes and add them to the pan. Stir well and let the sauce simmer for about 15-20 minutes, allowing it to thicken. Season with salt and black pepper to taste.
Add the cup of pasta water and bring back to a high simmer. Once simmering add the pasta and cook for a further 5 minutes until the sauce has reduced and thickened.
Once the sauce has thickened to your liking, return the crispy pancetta to the pan and stir to combine.
Serve the Amatricana with a generous helping of pecorino and enjoy!