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Tagliatelle all'Amatriciana

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Categories: Entertaining, Pasta Dishes, Spicy
Type: Main Dishes

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

Prep Time: prep 10 mins

Cooking Time: cook 25 mins

Serves: makes 4 servings

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4oz ( 115g) pancetta, cubed
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 1 / 4 teaspoon crushed hot red pepper
  • 2lb ( 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
  • 1lb ( 450g) dried tagliatelle or fettuccine
  • freshly grated Pecorino Romano, to serve

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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.
Tips:
  • prep 10 mins; cook 25 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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