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Penne amatriciana

Tom Parker Bowles from Market Kitchen
Tom Parker Bowles serves a classic pasta dish, a rich tomato sauce with pancetta and chilli that has its origins in the town of Amatrice in central Italy

Penne amatriciana

Method

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 chilli and cook for 1-2 more minutes.

3. 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.

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

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

6. Stir in 3 handfuls 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.

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Serves: 4

Prep: 10 min
Cook: 3 hrs

Ingredients
400g penne pasta
a little olive oil
600g smoked pancetta, sliced into matchstick sized pieces
4 red onions, chopped
½ Italian dried chilli pepper, flakes
125 Red wine
4 tinned chopped tomatoes
1 handful chopped rosemary
4 grated Parmesan