American-Italian all'amatriciana

1

Ingredients

  • 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

Use imperial measurements

Method

How to make American-Italian all'amatriciana

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.

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