pasta all'amatriciana - my way
Servings: 2
ingredients:
- 100 g pancetta
- 1 tbsp olive oil
- 1 shallott
- 2-3 twigs fresh thyme
- 200 g canned peeled tomatoes
- a pinch of sugar
- a pinch of chili
- 200 g rigatoni
- 100 g pecorino
how to:
- Chop the pancetta & fry in a pan until crisp. Set aside.
- Chop the shallot.
- Add olive oil to the pan & fry the shallot & the fresh thyme.
- Add tomatoes & crush them.
- Add sugar & chili.
- Let it simmer.
- Cook the rigatoni.
- If the sauce seems too thick just add some pasta water (1-2 tbsp).
- Grate the pecorino roughly.
- Drain the rigatoni.
- Discard the thyme.
- Mix rigatoni & half of the pancetta w/ the tomato sauce.
- Transfer in a bowl.
- Add the pancetta & the rest of the grated pecorino.
- Mix & serve immediately.
Notes
Prep Time: all the chopping, the frying, the simmering, the cooking ...
Pancetta: you may also use Italian or South-Tyrolean bacon.
You may store leftovers in the fridge & reheat in the microwave, however, the crispiness of the bacon vanishes - although no flavours vanish!