Spaghetti amatriciana

Spaghetti amatriciana


2 people made this

About this recipe: My version of the classic sauce. Sweet, smokey and spicy. A really delicious and purse friendly midweek meal. Serve with homemade garlic bread and a good bottle of red. Use macaroni, spaghetti or your favourite pasta.

Samantha's Supper Kent, England, UK

Serves: 2 

  • 1 good glug olive oil
  • 2 shallots, finely chopped
  • 4 rashers smoked streaky bacon or back bacon
  • 1 large clove garlic, crushed
  • 1 good glug red wine
  • 1 pinch dried chilli flakes
  • 1 pinch dried oregano
  • salt and pepper
  • 1 (400g) tin chopped tomatoes
  • 120g spaghetti
  • 1 tablespoon reserved cooking water from the pasta
  • 1 handful basil leaves
  • garlic bread to serve

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Heat the oil in a saucepan to medium. Add the shallots and bacon and fry gently. After a few minutes add the garlic and a good glug of red wine. Stir for a minute then add the the chilli, oregano, salt, pepper and tomatoes.
  2. Bring to the boil then turn right down to simmer. Simmer gently until thick, about 1 hour.
  3. Bring a large pot of salted water to the boil and cook the spaghetti until tender with a bite at the centre, about 10 minutes. Reserve a tablespoon of the cooking water before draining.
  4. When ready to plate up add the cooking water to the sauce, mix well and then spoon over the pasta. Alternatively add the pasta to the bowl of sauce and mix well with tongs. Plate up and garnish with a handful of torn basil leaves and garlic bread.

Serving suggestion

Serve with my Vampires at bay garlic bread, also on this site.

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