Meals and Courses

Fusilli Amatriciana with Pancetta

cook 30 mins
Tags: Quick eats
  • 2 tablespoons olive oil
  • 1 red chilli, deseeded if liked, and finely chopped
  • 250 g (8 oz) pancetta slices, cut into strips
  • 1 onion, finely chopped
  • 1 rosemary sprig, leaves stripped and chopped
  • 100 ml (3 1/2 fl oz) fruity red wine
  • 400 g (13 oz) can chopped tomatoes
  • 200 ml (7 fl oz) water
  • 400 g (13 oz) fusilli
  • salt and pepper
  • grated Parmesan cheese, to serve
  • Heat a frying pan until hot, add the oil, chilli and pancetta and cook until beginning to crisp. Add the onion and rosemary and cook for a further 3–5 minutes until lightly coloured.
  • Pour over the wine and bubble until reduced by half, then add the tomatoes and the measurement water and leave to simmer for at least 20 minutes until thickened. Season well.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain and return to the pan, then toss through the sauce.
  • Spoon into serving bowls and serve scattered with the Parmesan cheese.
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