Linguine all'amatriciana

Linguine all’amatriciana 


Serves 2. Multiply ingredients for more people, timings aren't affected.


  • 1 tbs olive oil
  • 100g thinly sliced pancetta or smoked streaky bacon, cut into strips (Richard's note, look for crumbed pancetta or bacon)
  • 1 red onion, finely chopped
  • 1 small dried chilli, finely chopped (or 1/2 tsp dried chilli flakes)
  • 1 garlic cloves, finely chopped
  • 200 ml red wine
  • 400g good-quality canned chopped tomatoes
  • 250g linguine or other dried long pasta. (Richard's note, use good stuff)
  • Finely grated parmesan, to serve

  • Heat the olive oil in a heavy-based saucepan over medium-low heat. Add the pancetta and cook, stirring occasionally, for 5 minutes or until it starts to become crisp. 
  •  
  • Reduce the heat to low, add the onion and cook, stirring, for 10 minutes or until the onion is soft – this is what the Italians refer to as the soffritto, or flavour base. Add the dried chilli and garlic and cook for a further 2-3 minutes.

  • Add the red wine, increase the heat to medium and cook for 5 - 7 minutes until the liquid has reduced almost completely. Add the canned tomatoes and cook over low heat, uncovered, for 25 - 30 minutes until the sauce is very thick. Season to taste with sea salt and freshly ground black pepper. 

  • Meanwhile, bring a large pan of salted water to the boil – always cook your pasta in plenty of water. Add the linguine or other pasta, stirring to prevent it from sticking together, then cook according to packet instructions (until al dente). Drain. 

  • Add pasta to the pan with the sauce and toss to coat, adding a liberal grinding of fresh black pepper to add great aroma as well as flavour. Divide among 2 bowls and serve topped with parmesan. (Richard's note, the sauce is so lovely that I don't think parmesan is necessary)

Comments

Post a Comment

Popular posts from this blog

Let me introduce myself

Image
  Hi, I'm Maudie, an almost 4yo German Shepherd dog. It gets a bit (bit? That was just a love nip) warm up here in the Dry Tropics, so my housemates keep the aircon on quite a bit (bit? I was nibbling) to keep me cool. Ah, those housemates. There are two humans and a couple of cockatiels. My great grandmother, Yannie, used to live with them, but she crossed the Rainbow Bridge last year. They were very sad. They hope to meet her again, because Psalm 36 says that God saves both people and animals. That will be lovely for me, too, because I never met her. The humans hadn't intended to invite another furry housemate for many months, but the lady who was midwife to both my great grandmother and me thought that we would get on well. Which we do. One of the humans is learning how to cook. The other one is already an excellent cook. The one who is learning is quite a bit (bit? Now you're imagining things) older than the one who can already cook, so I wonder why he hasn't learne...
Read more

Beef with Cauliflower and Preserved Lemon

Image
Serves 4 Preptime: 20 minutes, plus min 20 mins, max overnight, to marinate. I marinated for a couple of hours. Cooktime: 3 hours This recipe is typically prepared with lamb, but I used stewing beef (“Gravy beef”). 3 tablespoons chopped fresh coriander (cilantro in non-English-speaking places like the USA 😜 ), divided ¼ preserved lemon, homemade or store-bought, chopped 4 garlic cloves minced 1 teaspoon sea salt 3 cups water, divided 2 tablespoons Ras-el-hanout 1 kg diced gravy beef (or 1 kg bone-in lamb shoulder or leg, cut into 8 - 10cm pieces by yr butcher. Less olive oil is used when cooking with bone-in meat, so the taste and aroma from the meat and bone stand out.) 3 tablespoons extra-virgin olive oil, divided, plus more for greasing the tagine 2 celery stalks, cut into 5cm pieces 1 large onion, cut into 1cm slices 1 medium tomato, finely chopped, or ½ cup canned crushed tomatoes  Boiling water 1 medium head cauliflower, broken into large florets, or 1 (300 ...
Read more

French Onion Soup

Apart from cheese, there's nothing for a doggie to steal while the hooman cooks this. Onions are very bad for canine creatures. Meanwhile, the hooman can sip his supposed cooking wine and brandy to his heart's content. Boo! French Onion Soup Prep time 20 mins Cook time 60 mins Total time 80 mins Servings 4 to 6 servings Ingredients 6 large brown onions 4 tablespoons extra virgin olive oil 2 tablespoons butter 1 teaspoon sugar Sea salt 2 cloves garlic, minced 2L beef stock, chicken stock, or a combination of the two (The hooman uses Maggie Beer because he says it's the best) 125ml dry white wine or dry vermouth 2 bay leaves ½ teaspoon dried thyme ½ teaspoon freshly ground black pepper 2 tablespoons red vermouth or brandy 8 slices (2½ cm thick) French bread or baguette 1½ cups grated Gruyere cheese Sprinkling grated Parmesan cheese Method Peel and thinly slice the onions from root to stem. There should be about 10 cups of sliced ...
Read more