Buona Amatriciana Pasta
Watch Clodagh Make this on her IGTV here
Serves 4
INGREDIENTS:
2 tablespoons extra virgin olive oil
125g (41⁄2oz) thinly sliced pancetta or guanciale
2 onions, finely chopped
1 teaspoon chilli flakes
3 garlic cloves, crushed
400g (14oz) can plum tomatoes
1 tablespoon tomato purée
500g (1lb 2oz) penne, fusilli, spaghetti or linguine
100g (31⁄2oz) Pecorino cheese, finely grated, plus extra to serve
sea salt and freshly ground black pepper
METHOD:
1. Place a large saucepan or ovenproof casserole dish over a medium heat and pour in the oil. Add the pancetta or guanciale and cook for about 4 minutes until crisp and golden. Stir in the onions, chilli flakes and garlic and cook for 5–6 minutes, stirring often, until soft. Add the tomatoes and tomato purée and season with salt and pepper. Reduce the heat to low and cook for about 20 minutes, stirring occasionally, until the sauce thickens.
2. Meanwhile, bring a large saucepan of water to the boil. Season with sea salt, add the pasta and cook according to the packet instructions, stirring occasionally, until the pasta is al dente. Drain, reserving 100ml (31⁄2fl oz) of the pasta cooking water.
3. Add the reserved pasta water and the pasta to the sauce and toss well until the pasta is completely coated with the sauce. Stir in the grated Pecorino and divide between warmed bowls. Serve with an extra sprinkle of Pecorino and a twist of black pepper
