← Back to Search Results
Italian
Tagliatelle all'Amatriciana

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This fresh tomato pasta sauce is flavored with pancetta and hot red pepper

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 25 Mins

Ingredients

  • 2 tbsp extra virgin olive oil
  • 4 oz (115g) pancetta, cubed
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon crushed hot red pepper
  • 2 lb (900g) ripe Roma (plum) tomatoes, peeled, seeded and chopped, or one 28oz (784g) can chopped tomatoes with their juices
  • Salt and freshly ground black pepper
  • 1 lb (450g) dried tagliatelle or fettuccine
  • Freshly grated Pecorino Romano, to serve

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the pancetta and cook about 3 minutes, or until beginning to brown. Using a slotted spoon, transfer the pancetta to a plate.

2. Add the onion and celery and reduce the heat to medium-low. Cook, stirring often, about 6 minutes, or until softened. Stir in the garlic and hot pepper and cook for 1 minute. Add the tomatoes and bring to a simmer. Simmer, stirring occasionally, for about 15 minutes, until the sauce is thick.

3. Meanwhile, cook the tagliatelle in a large pot of lightly salted water according the package instructions until al dente. Drain well.

4. Return the pasta to the pot. Add the pancetta and tomato sauce and stir well. Season with salt and pepper. Serve immediately, with the cheese passed on the side.

Notes

Peeling tomatoes:

Drop the tomatoes in a large saucepan of boiling water and cook just until the skins loosen. Drain and rinse under cold running water. Remove the skins with the help of a small, sharp knife. Cut each tomato in half through its equator, and squeeze lightly to extract the seeds.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Freshly grated Pecorino Romano, to serve.

 

Nutritional Information

Nutrients per serving (% daily value)

664kcal (33%)
61mg (6%)
31mg (52%)
100mcg RAE (3%)
916mg
92mg
20g
10g
7g
96g
20mg (7%)
558mg (23%)
6g (28%)
22g (34%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mexican-everyday Mexican Everyday
by Rick Bayless
living-raw-food Living Raw Food
by Sarma Melngailis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?