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Buttery pasta all’amatriciana
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, box grater, frying pan, cooking spoon, pot (large), colander
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How-To Videos
How to prepare a chili
How to prepare garlic
How to chop herbs
How to cook pasta
Nutrition per serving
Step 1/ 3
- 40 g pancetta
- ½ chili
- 2 shallots
- 2 cloves garlic
- 40 g Pecorino cheese
- 7½ g parsley
- cutting board
- knife
- box grater
Slice pancetta into 0.5 cm/0.25 in. wide strips, approx. 2-cm/0.75 in. long. Finely slice chili. Slice shallots into thin rings and mince garlic. Grate pecorino cheese. Finely chop parsley.
Step 2/ 3
- 400 g canned diced tomatoes
- 200 g rigatoni
- olive oil
- salt
- pepper
- frying pan
- cooking spoon
- pot (large)
- colander
Add pancetta to a frying pan with some olive oil and let cook until the fat is clear and very soft, approx. 5 min. Add onions, garlic, and chili and continue cooking on medium heat until soft. Season generously with pepper. Add canned tomatoes and simmer on medium for approx. 10 min. Meanwhile, cook pasta according to package instructions. Drain and reserve some pasta water for the sauce.
Step 3/ 3
- 40 g unsalted butter
Stir in butter and half the pecorino, until dissolved. Add pasta and some pasta water, and toss to combine well. Serve pasta in a large bowl with a generous drizzle of olive oil and garnish with remaining cheese and parsley. Mix well before serving. Enjoy!
Enjoy your meal!
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