Penne Amatriciana
Penne amatriciana is utterly delicious, tossed in the rich tomato and crispy guanciale amatriciana sauce. Simply finish with a generous grating of Parmesan.
Servings: 2 servings
Ingredients
- 130 g guanciale or pancetta diced
- 1 tbsp olive oil
- 1 onion finely diced
- ½ tsp chilli flakes
- 1 x 400 g tin good quality plum tomatoes
- 80 g Parmesan finely grated
- Salt and freshly ground black pepper to taste
- 250 g penne pasta
Instructions
- Add the diced guanciale to a large non-stick frying pan and set over a medium heat. Dry fry for 4-5 minutes, agitating the pan every now and then, until the fat has rendered out and it is crispy all over. Remove from the pan using a slotted spoon (leaving the fat behind) and place into a bowl. Set aside.
- Add the olive oil to the pan with the onion and a generous pinch of salt. Cook over a low heat for about 10-12 minutes, stirring occasionally, until softened but not coloured. Add the chilli flakes and continue to cook for a further 2 minutes.
- Pour in the tin of plum tomatoes (with their juices) then fill the can halfway with water (about 200ml), swirl gently to get as much of the tomato juices as possible, and add to the pan. Tip the crispy pancetta back into the pan, stir gently and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes - or until thickened and reduced. Season to taste with salt and freshly ground black pepper.
- Bring a large pan of generously salted water to the boil. Meanwhile, keep the amatriciana sauce over a low-medium heat to keep it warm.
- Once the water is rapidly boiling, add the penne pasta. Cook for 8-9 minutes - or until al dente.
- Remove the cooked penne pasta from the pan using a spider or slotted spoon and add directly to the sauce. Toss to coat in the sauce, adding a splash of water, if needed, to make it smooth and silky. Stir in the grated Parmesan.
- Spoon into bowls and serve straight away with extra freshly grated Parmesan and plenty of freshly ground black pepper.
Notes
Scroll up for an easy step by step guide on how to make penne amatriciana.
To store: you can make the amatriciana sauce in advance. Pour into an airtight container, leave to cool completely, then cover and chill for up to 3 days. If you do have leftovers mixed in with the pasta, you can leave them to cool completely and cover and chill for up to 3 days.
To reheat: Pour the made-ahead sauce into a large saucepan or deep-sided frying pan and gently heat through over a low-medium heat until piping hot. Add a splash of water to loosen, if needed. You can also reheat the finished pasta dish this way too. Otherwise, the penne amatriciana can be heated in the microwave too until piping hot
To freeze: The amatriciana sauce can be made ahead, poured into an airtight container, left to cool completely, then covered and frozen for up to 3 months. Defrost overnight in the fridge.
Make it vegetarian: you can easily make this vegetarian by skipping out the guanciale and using a vegetarian-friendly Parmesan-style hard cheese.
Tomatoes: you want to use the best quality tinned tomatoes you can find. I really rate mutti.
Pasta water: get into the habit of saving the pasta water when you drain your pasta. A few splashes will transform your sauces and take your pasta dishes to the next level.
Serving suggestions: this is a delicious, comforting meal all on its own. However, it is also lovely with garlic bread to mop up all the wonderful sauce and/or a fresh salad on the side.