Pasta all'amatriciana comes from the central Italian town of Amatrice, in Lazio. Tradionally made with some part of pork and pecorino cheese, nowadays it's a tomato-based sauce, with bacon and pecorino. Additions of onion, garlic, olives, chilli etc are fairly common, based on personal taste. I refrain from adding any onion or olives, as I also love making a tomato-based olivey-capery tomato sugo, and would hate the two to start tasting the same, you know? So, this is how I make it - buon appetito!!
400g tin crushed tomatoes
salt & pepper
500 g pasta / 1 packet spaghetti
- Cut the bacon into small pieces (1cm squares, roughly).
- Heat 1 tbsp oil in pan, add garlic clove (whole, just used to flavour the oil). After a couple of minutes add the bacon and cook on high heat until getting nice and browned. Turn down heat, add chilli, stir, add tomatoes, stir.
- While sugo is simmering bring large pot of water to boil, add salt. Add pasta once boiling. Cook as per instructions on packet (usually about 12 minutes).
- Once pasta is cooked, drain, stir through a little oil (stops pasta sticking to each other).
- Add pasta to pan of sauce, season with salt and pepper.
- Serve with sprinkling of grated cheese.