I've decided that this year I will be making more of an effort to make and try new recipes. It's so easy to stick with the same recipes week in week out and you end up getting bored of eating the same dishes. I came across this recipe on Nigella's site and after reading her review I had to make it. This recipe is from Anna Conte's cookbook, Cooking with Coco, which I plan on purchasing very soon after reading Nigella's review on it. In Nigella's words there isn't a recipe in this book she wouldn't want to try. I love Italian food and pasta has a regular presence in my cooking, which makes this book very appealing. This is a simple recipe but one that is really satisfying and delish! I didn't have any Bucatini pasta which is the type used in this recipe but I will be buying some on my next shopping trip to use next time.
Linguine AmatricianaServes 4-5
Ingredients
tbsp olive oil
350g unsmoked pancetta cubes
1 onion, very finely chopped
1 garlic clove, finely chopped
1 dried chilli, seeded and finely chopped
100ml red wine
450g tin chopped tomatoes
400g linguine
6 tbsp grated mature pecorino
sea salt and freshly ground black pepper, to taste
freshly grated Parmigiano-Reggiano, to serve
Heat the oil in a frying pan large enough to contain the cooked pasta later and, when hot, throw in the pancetta and fry until crisp. Remove it to a plate with a fish slice.
Now add the onion to the pan, season with a pinch of salt and saute for 7-8 minutes, until soft. Add the garlic and chilli and cook for a further minute, stirring frequently. Splash with the wine and let it bubble away to reduce by half. Pour in the chopped tomatoes and cook on moderate heat for about 20-25 minutes.
Taste and add more salt if necessary and black pepper if you want, although the sauce is already quite hot due to the chilli.
Cook the linguine in plenty of salted water as usual.
Drain thoroughly.
Slide the pasta into the frying pan, add the pancetta, and shower with percorino. Stir-fry for about 2 minutes, turning the linguine over and over with 2 forks.
Serve straight from the pan, with Parmesan handed round.
