Penne all’amatriciana
Penne all’amatriciana
Ingredients
- 3/4 lb (375 g) penne rigate
- 1 onion, chopped
- 1 clove garlic, chopped
- 1/2 lb (225 g) mild or hot pancetta, chopped
- 1 pinch hot pepper flakes
- 3 tablespoons (45 ml) olive oil
- 1/2 cup (125 ml) white wine
- 1 can (540 ml/19 oz) crushed tomatoes
- 1/2 cup (125 ml) grated Parmigiano-Reggiano
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- In a large skillet over medium-high heat, brown the onion, garlic, pancetta and hot pepper flakes in 30 ml (2 tablespoons) oil. Deglaze with the wine, bring to a boil and reduce by half. Add the tomatoes and continue cooking for around 5 minutes. Season with salt and pepper.
- Add the pasta and cheese.
- Toss well and adjust the seasoning.
Penne all’amatriciana