Pasta arrabbiata (amatriciana)
Recipe by Martin Skec from Berlin, Germany
Ingredients
- 125g penne
- 80g guanciale (pancetta)
- 0.5 can of tomato sauce (with basil)
- 2 garlic cloves
- 0.5 fresh chili (or chili flakes)
- Parmesan cheese
- Olive oil
Instructions
Preparation
- Dice garlic, chili
- Cube guanciale 1cm
- Grate fresh parmesan
Cooking
- Cook pasta according to instructions (lots of salt, just enough water)
- In a cold skillet add guanciale and turn to medium heat
- Fry for 2-3 mins or until guanciale is crispy
- Remove guanciale from the skillet
- Turn off the heat
- Add olive oil
- Sauté garlic and chili for 1-2 mins on residual heat
- Add tomato sauce, season with salt
- Cook for 10-15 mins on medium heat, until the sauce reduces
- Add crispy guanciale and a couple of Tbsp. of pasta water
- Let it reduce again
- Add cooked pasta, parmesan and stir all together
Total time ~25 mins (with slicing)
Inspiration: Pasta Arrabiata Recipe