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Amatriciana sauce

From Market Kitchen
Try Tana Ramsay's recipe for this classic spicy bacon and tomato pasta sauce

Amatriciana sauce

Method

1. Heat the oil in a large frying pan over a medium heat and add the bacon. Fry for about 5 minutes to allow the fat to run before adding the onions and chilli flakes. Cook for about 15 minutes, stirring all the time to prevent anything catching, until the onion is softened and the bacon browned.

2. Add tinned tomatoes, wine and oregano and bring to the boil. Turn sauce down to a very gentle simmer.

3. Meanwhile, bring large pan of water to boil. While the sauce is simmering put the pasta in the boiling water. Cook until just tender, drain and return to the saucepan. Pour over the sauce and stir in the butter.

4. Serve the pasta with some freshly ground black pepper and the parmesan.

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Serves: 6

Prep: 5 min
Cook: 25 min

Ingredients
2 tbsp Olive oil
200g unsmoked streaky bacon, chopped
2 medium Onions, finely chopped
1/2 tsp chilli flakes
400g tin chopped tomatoes
50ml Red wine
1/2 tsp dried Oregano
175g rigatoni or dried penne
25g Butter
1 tbsp grated parmesan, to serve