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AMATRICIANA SAUCE FOR PASTA

Amatriciana  servedThis is a quick, simple and tasty sauce that can be prepared in the time it takes to boil a pot of water and cook the pasta. I think fusilli is the perfect shape to carry it. The pancetta can be replaced with bacon with a good result, and if you choose to use hot pancetta rolled with chillis you can omit the extra chilli from the recipe. Top with a generous grating of Parmagiano Reggiano, pour yourself a glass of decent red wine, buon appetito.

 AMATRICIANA SAUCE

250g pancetta, sliced into thin strips

2 tablespoons olive oil

2 cloves garlic, finely chopped

Red chilli to taste, finely sliced (I used 1/2 a large red chilli)

3 cups tomato passata, preferably homemade

Salt and pepper to taste

Heat the oil, sauté the pancetta, chilli and garlic over a medium heat until the fat in the meat has rendered. Add the tomato and bring to the boil. Reduce the heat and simmer while the pasta is cooking. Season with salt and pepper to taste.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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This entry was posted on July 16, 2012 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals, Pasta, Pork and veal and tagged , , , .
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