Pasta all’Amatriciana
prep time: 5 mins
cooking time: 20 mins
Recipe by: MADE BY MANDY
ingredients
400g bucatini or spaghetti
400g tinned whole peeled tomatoes
1 tbsp extra virgin olive oil
125g guanciale (or pancetta if guanciale is unavailable)
2 tsp bippi foods Italian Style Chilli (any heat level will do!)
50g pecorino, grated, plus extra for garnish
METHOD
1. Bring a large pot of salted water to a boil. Add the pasta and cook until just under al dente.
2. Pour the tinned tomatoes into a large bowl. Use your hands to crush them into smaller pieces and remove the stem cores.
3. Chop the guanciale into small bite-sized pieces. Heat the olive oil in a large shallow pan over low-medium heat. Add the guanciale and cook until the fat becomes transparent and the meat is browned and crispy, about 8-10 minutes. Use tongs to remove the guanciale from the pan and set aside.
4. In the same pan, add the crushed tomatoes and Bippi’s Italian Style Chilli. Season with a pinch of salt and simmer on medium heat for 10 minutes, stirring occasionally. Stir in 3⁄4 of the cooked guanciale, reserving the rest for serving.
5. Once the pasta is just under al dente, transfer it to the sauce along with approximately ⅓ cup of pasta water. Increase the heat to medium-high and cook for another 2-3 minutes, or until the pasta is cooked and the sauce coats the pasta, becoming glossy.
6. Reduce the heat, add the grated pecorino cheese, and toss to combine. Divide the pasta between plates, garnish with the remaining guanciale, and drizzle with extra chilli oil.
