American-Italian all'amatriciana
- Preparation Time10 mins
- Cooking Time25 mins
- Serves4
- DifficultyEasy
Salt
450g wholemeal cassarecci, rigatoni or penne pasta
1 tbsp extra-virgin olive oil
6 slices lean peppered streaky bacon, chopped
1 large red onion, chopped
4 cloves garlic, finely chopped or grated
240ml chicken stock
1 (800g) tin crushed fire roasted tomatoes
Black pepper
A handful flat-leaf parsley, chopped
Shredded sharp white Cheddar, to pass at table
1) Heat water to boil for pasta, season with salt and cook pasta to al dente.
2) Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 mins then add onions and garlic cook to soften, 5 to 6 mins. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 mins. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.
2) Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 mins then add onions and garlic cook to soften, 5 to 6 mins. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 mins. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.
