Penne Amatriciana

1. 1

   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.

2. 2

   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.

3. 3

   Reduce the heat to low and allow the sauce to simmer for 2 hours 30 minutes, until thick and fairly dry.

4. 4

   Cook the penne in boiling salted water until al dente, about 10 minutes. Drain and set aside.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.