Pasta alla Amatriciana – cherry tomatoes, pancetta and white wine (traditional version and Thermomix)

I enjoy making Pasta every now and then. They are so incredibly versatile and almost everybody enjoys them tremendously. I have seen peoples eyes light up when confronted with a bowl of well made Pasta.

Pasta Bolognaise and Carbonara are delicious but they have become less exciting as they are eaten on an everyday staple. But there are so many other truly mouthwatering sauces out there.

When I have to feed a big crowd I like turning to Pasta. I tend to make a big buffet with one kind of Pasta but 3 types of sauce to go with it. Usually two with meat, or one meat and one fish and one vegetarian sauce to cover all tastes.

This recipe from the British-Italian Chef Gino D’Acampo is one of my favourites.

Pasta alla Amatriciana

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Serves 4

  • 4 tbsp. of olive oil
  • 1 large red onion, peeled and finely sliced
  • 250 g diced pancetta
  • 100 ml dry white wine
  • 2 x 400 g tins cherry tomatoes
  • 1/2 tsp dried chili flakes
  • 500 g Pasta
  • 3 tbsp. freshly chopped flat leaf parsley
  • 100 g freshly grated Pecorino Romano cheese
  • salt to taste

Heat the oil in a large frying pan and fry the onion until golden. Add the pancetta and continue to cook for a couple more minutes. Pour in the wine and cook a bit longer to allow the alcohol to evaporate.

Add the cherry tomatoes and chili, stir and simmer for about 8 minutes. Season and set aside.

Cook the pasta following the instructions on the box. When the Pasta is done, drain and add them to the tomato sauce. Serve immediately with the cheese and the parsley.

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