Penne all’Amatriciana from Let's Eat by Tom Parker Bowles

Name: Penne all’Amatriciana from Let's Eat by Tom Parker Bowles
Ingredients: 3 tablespoons olive oil; 600 g/1 lb 5 oz smoked pancetta, cut into strips about 5 mm/¼ inch thick and 4cm/1½ inches long; 4 red onions, finely chopped; big pinch of dried peperoncino or dried chilli flakes or 2–5 dried bird’s-eye chillies, finely chopped; 3 large sprigs of rosemary, stripped and finely chopped; 250 ml/9 fl oz red wine; 4 x 400 g/14 oz cans chopped tomatoes; sea salt; freshly ground black pepper; 125 g/4½ oz Parmesan, grated, plus extra to serve; 500 g/1 lb 2 oz dried penne

app.ckbk.com

This is one of the first dishes I cooked regularly after leaving university, and was a stalwart when having girls over for dinner. It took a couple of hours, smelt wondrous and tasted divine. It al...

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Ingredients

3 tablespoons olive oil
600 g/1 lb 5 oz smoked pancetta, cut into strips about 5 mm/¼ inch thick and 4cm/1½ inches long
4 red onions, finely chopped
big pinch of dried peperoncino or dried chilli flakes or 2–5 dried bird’s-eye chillies, finely chopped
3 large sprigs of rosemary, stripped and finely chopped
250 ml/9 fl oz red wine
4 x 400 g/14 oz cans chopped tomatoes
sea salt
freshly ground black pepper
125 g/4½ oz Parmesan, grated, plus extra to serve
500 g/1 lb 2 oz dried penne