all’Amatriciana

Preparation

1. Cut meat into thick strips
2. Finely dice the onion

3. dice the chilli
4. Heat some water in a medium pan and salt it well
5. Put the pasta in the water

6. Sauté onion for around 10 mins
7. Add the meat and lightly fry for 3-4 mins until crispy
8. Blend the tomatoes in a food processor

9. Add wine and reduce for 1-2 mins
10. Add the tomatoes and chilli to the pan and cook for around 10 mins
11. Drain the water from the penne whilst it is still slightly al dente
12. Add the drained pasta into the sauce and stir to coat

13. Serve with a sprinkling of basil or parsley and a little black pepper

Notes

Ingredients

• 3tbsp olive oil
• 250g pancetta
• 2 tins tomatoes
• Pinch salt
• Pinch ground black pepper
• 1 large onion
• 3 tbsp fresh parsley
• 1 fresh chilli
• 120ml white wine
• 600g Rigatoni

Equipment

• 1 Frying pan
• 1 Medium pan
• Chopping board
• Knife
• Sieve or Colander

Nutritional Facts

• Serving size: 525.3G
• (43% / 54%)   Calories: 1080kcal
• (85%)Total fat: 47G
• (70%)   Saturated fat: 14G
• (73%)   Unsaturated fat: 25.6G
•     Mono: 20G
•     Poly: 5.6G
• (15%)   Cholesterol: 44mg
•   Trans Fat: 0G
• (42%)Total carbohydrates: 127G
•   Starch: 0G
• (20%)   Sugars: 6G
•     Sucrose: 1.7G
•     Glucose: 1.6G
•     Maltose: 2.9G
•     Lactose: 0G
•     Fructose: 1.3G
•     Galactose: 0G
• (35%)   Fibre: 8.8G
• (82%)Protein: 41G
• Salts
• (44%)   Sodium: 884mg
• (30%)   Potassium: 1G