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Pasta Amatriciana

 

Named after the Lazio village of Amatrice, this Italian favourite combines the salty pork with hot chilli, onion and tomato for a rich, spicy sauce. It should be served with pecorino cheese but any hard cheese will do.

Cost per student: £1.50 (€1.70)

 

Preparation Time: 10 minutes. Cooking time: 45 minutes.

 

Ingredients (serves 2)

125g bacon bits

1 medium-sized onion, peeled and cut into small pieces.

2 tablespoons of olive oil

1 x 400g tin of tomato pulp

1 flat teaspoon of chilli powder

Spaghetti – 150g per person

 

Equipment

Frying pan

Saucepan

Wooden spoon

Sharp knife

Chopping board

 

1. Heat 2 tablespoons of oil in a saucepan and add the onions. 

 

2. Fry on medium heat for five minutes, stirring occasionally.

 

3. Add the bacon bits to the pan, increase heat and cook for another 5 minutes, stirring occasionally.

 

4. Stir in the chilli powder and add tomatoes. After 3 minutes,

turn down heat, cover pan with lid and simmer for 25 minutes, adding a few spoons of water every ten minutes.

 

5. Put a pan of water on to boil and add a pinch of salt.

Add pasta when water boils. Stir occasionally to stop it sticking (cooking time on pasta packet).

 

6. Drain pasta once it is cooked into a large sieve over the sink, saving a 2 tablespoons of pasta water to add to the sauce.

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7. Mix pasta in with sauce and serve with grated pecorino cheese.